NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Panko breadcrumbs

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Sprouted grain bun

0.25 cup Nonfat Greek yogurt

1 tsp Dijon mustard

1 leaf Romaine lettuce

2 slice Tomato

1 tsp Avocado oil

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk and marinate for at least 30 minutes in the refrigerator.

• 2

  In a 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 press firmly into the panko mixture until fully coated.

• 4

  Lightly mist the chicken with avocado oil and air fry at 375°F for 12-15 minutes, flipping halfway, until the exterior is golden and crispy.

• 5

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl to create a clean-eating sauce.

• 6

  Toast the sprouted grain bun until warm, then assemble the sandwich with the sauce, lettuce, tomato, and the crispy chicken breast.