NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole grain bun

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 leaf butter lettuce

2 slices tomato

4 slices dill pickles

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 2

  In a separate small dish, combine the whole wheat panko, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then press firmly into the panko mixture until evenly coated.

• 4

  Place the coated chicken in an air fryer basket and cook at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.

• 5

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl to create a creamy, protein-packed spread.

• 6

  Lightly toast the whole grain bun, spread the yogurt sauce on both sides, and assemble with the crispy chicken, lettuce, tomato, and pickles.