NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp panko breadcrumbs

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole whole grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickles

0.5 tsp olive oil

PREPARATION

• 1

  Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness.

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let marinate for at least 20 minutes in the refrigerator.

• 3

  In a separate shallow dish, combine the panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the panko mixture, pressing firmly to ensure an even coating.

• 5

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

• 6

  Air-fry at 400°F for 12-15 minutes, flipping halfway through, until the exterior is golden-brown and the internal temperature reaches 165°F.

• 7

  Toast the whole grain bun until lightly browned.

• 8

  Assemble the sandwich by placing the crispy chicken on the bottom bun, followed by the lettuce, tomato slices, and pickles before adding the top bun.