NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 whole whole wheat bun

3 tbsp panko breadcrumbs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.5 tbsp avocado oil

2 tbsp plain greek yogurt

1 tsp dijon mustard

1 leaf butter lettuce

1 slice tomato

3 whole pickle chips

PREPARATION

• 1

  Slice the chicken breast into a flat fillet and marinate in buttermilk for at least 30 minutes in the refrigerator.

• 2

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

• 3

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

• 4

  Lightly coat the breaded chicken with avocado oil using a spray or brush.

• 5

  Place the chicken in the air fryer and cook at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and crisp.

• 6

  In a small bowl, whisk together the plain Greek yogurt and Dijon mustard to create the sandwich spread.

• 7

  Toast the whole wheat bun until lightly browned and warm.

• 8

  Assemble the sandwich by spreading the yogurt sauce on both sides of the bun and layering with the butter lettuce, tomato slice, pickle chips, and the crispy chicken fillet.