NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup whole wheat panko breadcrumbs

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole grain bun

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

2 slices dill pickles

1 leaf butter lettuce

1 slice tomato

1 tsp olive oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk; let marinate for at least 20 minutes in the refrigerator.

• 2

  In a separate shallow dish, combine the panko breadcrumbs, smoked paprika, garlic powder, 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 coat the air fryer basket with olive oil, place the chicken inside, and cook at 375°F for 10-12 minutes until golden and cooked through.

• 5

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl to create a healthy sandwich spread.

• 6

  Toast the whole grain bun, spread the yogurt sauce on both sides, and assemble with the crispy chicken, lettuce, tomato, and pickles.