NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole whole wheat brioche bun

2 leaves romaine lettuce

2 slices tomato

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

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 bowl, combine the panko breadcrumbs, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned panko mixture until evenly coated.

• 4

  Lightly spray or brush the chicken with avocado oil and place in an air fryer at 375°F for 12-15 minutes, flipping halfway through until golden and crispy.

• 5

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

• 6

  Toast the whole wheat bun until lightly browned and assemble the sandwich with the yogurt spread, lettuce, tomato, and the crispy chicken.