NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 Whole Wheat Bun

1/4 cup Panko Breadcrumbs

1 Egg White

1/4 cup Nonfat Greek Yogurt

2 tbsp Fresh Parsley

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

2 Lettuce Leaves

2 Tomato Slices

2 sprays Olive Oil

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Pound the chicken breast to an even thickness for uniform cooking. Season lightly with salt, pepper, and garlic powder.

• 3

  In a shallow bowl, whisk the egg white. In a separate dish, prepare the breadcrumbs mixed with a pinch of salt and pepper.

• 4

  Dip the chicken breast in the egg white, then coat evenly with the breadcrumb mixture.

• 5

  Place the breaded chicken on the baking sheet. Spray lightly with olive oil spray.

• 6

  Bake for 18-20 minutes, until the chicken is cooked through and the coating is crispy.

• 7

  While the chicken bakes, prepare the herb aioli by combining nonfat Greek yogurt, fresh parsley, fresh dill, lemon juice, and a pinch of garlic powder in a small bowl; mix until smooth.

• 8

  Lightly toast the whole wheat bun in the oven or on a skillet.

• 9

  Assemble the sandwich by spreading a layer of herb aioli on the inside of both bun halves, then add lettuce, tomato slices, and the crispy baked chicken breast.

• 10

  Serve immediately and enjoy your delicious, nutrient-balanced meal.