NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

0.13 cup panko breadcrumbs

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole whole-wheat bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

0 tsp avocado oil

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 buttermilk in a shallow bowl and let it marinate for at least 10 minutes to tenderize.

• 3

  Combine panko, paprika, garlic powder, salt, and pepper in a separate shallow dish.

• 4

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

• 5

  Lightly coat the chicken with avocado oil and air fry at 400°F for 12 to 15 minutes until golden and crispy.

• 6

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

• 7

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