NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp whole wheat panko breadcrumbs

1 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 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

2 slices pickles

1 leaf butter lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk, smoked paprika, garlic powder, salt, and pepper. Marinate for at least 30 minutes.

• 2

  Preheat your air fryer to 375°F (190°C).

• 3

  Remove the chicken from the marinade, allowing excess to drip off, and dredge thoroughly in the panko breadcrumbs until evenly coated.

• 4

  Lightly spray the air fryer basket with avocado oil. Place the chicken inside and spray the top of the chicken with the remaining oil.

• 5

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

• 6

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

• 7

  Lightly toast the sprouted grain bun in a pan or toaster.

• 8

  Assemble the sandwich by spreading the yogurt sauce on the bottom bun, followed by the butter lettuce, crispy chicken, and pickles.