NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Panko breadcrumbs

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 whole Whole wheat bun

2 tbsp Plain Greek yogurt

1 tsp Dijon mustard

2 leaves Butter lettuce

2 slices Tomato

4 slices Dill pickles

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk mixed with sea salt and black pepper, allowing it to marinate for at least 30 minutes in the refrigerator.

• 3

  In a shallow dish, combine the panko breadcrumbs, smoked paprika, and garlic powder.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then press firmly into the panko mixture until fully coated.

• 5

  Lightly spray or brush the breaded chicken with olive oil and place in an air fryer basket.

• 6

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

• 7

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl.

• 8

  Toast the whole wheat bun lightly, then assemble the sandwich by spreading the yogurt sauce on both sides and layering with lettuce, tomato, pickles, and the crispy chicken.