NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

0.13 cup panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole whole wheat bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the buttermilk, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Submerge the chicken in the buttermilk mixture and let it marinate for at least 20 minutes in the refrigerator.

• 4

  Place panko breadcrumbs in a separate shallow dish and press the marinated chicken firmly into the crumbs until fully coated.

• 5

  Lightly coat the breaded chicken with avocado oil and air-fry at 400°F for 12-15 minutes, flipping halfway through until golden brown.

• 6

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

• 7

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