NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp plain Greek yogurt

0.5 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 small bowl, combine the panko breadcrumbs, garlic powder, paprika, sea salt, and black pepper.

• 3

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

• 4

  Preheat your air fryer to 375 degrees F. Lightly spray or brush the chicken with avocado oil.

• 5

  Place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165 degrees F and the crust is golden brown.

• 6

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

• 7

  Lightly toast the whole wheat bun in a toaster or dry pan.

• 8

  Assemble the sandwich by spreading the yogurt-mustard sauce on the bottom bun, followed by the crispy chicken, lettuce, and tomato slices.