NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp panko breadcrumbs

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

1 tbsp plain greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Place the chicken in a bowl with the buttermilk and marinate in the refrigerator for at least 30 minutes.

• 3

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

• 4

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

• 5

  Lightly spray the breaded chicken with avocado oil and air-fry at 375°F for 12-15 minutes, flipping halfway through, until golden and crispy.

• 6

  In a small ramekin, mix the Greek yogurt and Dijon mustard to create a clean-eating sandwich spread.

• 7

  Toast the sprouted grain bun and assemble the sandwich with the yogurt sauce, lettuce, tomato, and the crispy chicken breast.