NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Whole wheat bun

1 tbsp Nonfat Greek yogurt

0.5 tsp Dijon mustard

1 leaf Green leaf lettuce

2 slices Tomato

1 tsp Olive oil

PREPARATION

• 1

  Pound the chicken breast to an even half-inch thickness to ensure uniform cooking.

• 2

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

• 3

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

• 4

  Remove the chicken from the buttermilk and dredge it through the panko mixture, pressing firmly so the coating adheres.

• 5

  Lightly coat the chicken with the olive oil using a mister and place in the air fryer basket.

• 6

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

• 7

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

• 8

  Lightly toast the whole wheat bun and assemble the sandwich with the lettuce, tomato, crispy chicken, and the yogurt sauce.