NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole brioche bun

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

1 leaf romaine lettuce

2 slices tomato

3 slices pickles

0.5 tsp avocado oil spray

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  In a shallow bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper.

• 3

  Submerge the chicken in the buttermilk mixture and marinate for at least 15 minutes.

• 4

  Place the panko breadcrumbs in a separate shallow dish and dredge the marinated chicken until fully coated, pressing firmly to adhere.

• 5

  Preheat the air fryer to 375°F and lightly spray the basket with avocado oil.

• 6

  Place the chicken in the basket, spray the top with oil, and air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 7

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl.

• 8

  Lightly toast the brioche bun in the air fryer or a pan for 1 minute.

• 9

  Spread the yogurt sauce on both sides of the bun, then assemble the sandwich with lettuce, tomato, pickles, and the crispy chicken.