NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

1 tbsp Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate for at least 30 minutes.

• 2

  In a shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, and dredge it in the flour mixture, pressing firmly to create an even coating.

• 4

  Lightly brush or spray the coated chicken with avocado oil and place it in the air fryer basket.

• 5

  Air-fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, lightly toast the sprouted grain bun in a pan or toaster.

• 7

  In a small ramekin, stir together the Greek yogurt and Dijon mustard to create a creamy spread.

• 8

  Spread the yogurt-mustard sauce on the toasted bun, then layer with romaine lettuce, tomato slices, and the crispy chicken breast.