NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup panko breadcrumbs

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil spray

1 whole whole wheat bun

2 leaves bibb lettuce

1 slice tomato

3 slices dill pickles

2 tbsp non-fat greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged. Let it marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the panko mixture, pressing firmly to adhere the crumbs to all sides.

• 4

  Preheat your air fryer to 375°F. Lightly spray the air fryer basket with avocado oil.

• 5

  Place the breaded chicken in the basket and spray the top of the chicken with avocado oil. Air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the crust is golden brown.

• 6

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

• 7

  Toast the whole wheat bun lightly in the air fryer or a toaster.

• 8

  Assemble the sandwich by spreading the yogurt-mustard sauce on the bun, then layering the lettuce, tomato, crispy chicken, and pickles.