NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Whole wheat panko breadcrumbs

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Sprouted grain bun

2 tbsp Plain Greek yogurt

1 tsp Hot sauce

2 leaves Butter lettuce

2 slices Tomato

3 slices Dill pickles

1 tsp Avocado oil

PREPARATION

• 1

  Pound the chicken breast to an even thickness and marinate in buttermilk for at least 30 minutes in the refrigerator.

• 2

  In a shallow bowl, combine the whole wheat panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge in the panko mixture, pressing firmly to ensure a thick coating.

• 4

  Lightly coat the breaded chicken with avocado oil spray and place in the air fryer basket.

• 5

  Air-fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  In a small bowl, whisk together the Greek yogurt and hot sauce until smooth.

• 7

  Toast the sprouted grain bun until warm and lightly crisp.

• 8

  Assemble the sandwich by spreading the spicy yogurt sauce on both sides of the bun, then layering the lettuce, tomato, crispy chicken, and pickles.