NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

0.25 cup Non-fat Greek yogurt

1 tsp Dijon mustard

2 leaves Butter lettuce

2 slices Tomato

4 slices Dill pickles

PREPARATION

• 1

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

• 2

  Submerge the chicken in a bowl with the buttermilk and let it marinate for at least 30 minutes to tenderize.

• 3

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

• 4

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

• 5

  Lightly coat the air fryer basket with avocado oil and cook the chicken at 400°F for 12 to 15 minutes, flipping halfway through.

• 6

  Whisk together the Greek yogurt and Dijon mustard in a small bowl to create a tangy sandwich spread.

• 7

  Toast the whole wheat bun in a dry pan or the air fryer for 1 minute until warm and slightly golden.

• 8

  Spread the yogurt sauce on the bun and assemble the sandwich with lettuce, tomato, pickles, and the crispy chicken.