NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 large egg white

1 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a mallet to an even half-inch thickness.

• 2

  In a medium bowl, whisk together the buttermilk and egg white, then submerge the chicken and let it marinate for 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge it thoroughly in the flour mixture, pressing to ensure a thick coating.

• 5

  Lightly coat the chicken on both sides with avocado oil and place in an air fryer at 375°F for 12 to 14 minutes, flipping halfway through, until the exterior is golden and crispy.

• 6

  Place the whole wheat bun in the air fryer or a toaster for 1 minute until warm and lightly browned.

• 7

  Assemble the sandwich by placing the romaine lettuce on the bottom bun, followed by the crispy chicken and the dill pickles.