NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat panko breadcrumbs

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole sprouted grain bun

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 leaf romaine lettuce

2 slices tomato

0.5 tsp olive oil

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and pound to an even half-inch thickness.

• 2

  In a shallow dish, soak the chicken in the buttermilk for at least 15 minutes to tenderize.

• 3

  In a separate bowl, whisk together the panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

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

• 5

  Lightly brush the breaded chicken with the olive oil and air fry at 375°F for 12 to 15 minutes, flipping halfway, until golden and crunchy.

• 6

  Stir the Greek yogurt and Dijon mustard together in a small bowl until smooth.

• 7

  Lightly toast the sprouted grain bun, then spread the tangy yogurt sauce on the bottom half.

• 8

  Layer the romaine lettuce, tomato slices, and crispy chicken on the bun to serve.