NUTRITION

SERVINGS

INGREDIENTS

5 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 tsp Avocado oil

1 whole Whole wheat bun

1 leaf Romaine lettuce

2 slice Tomato

4 slice Dill pickles

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate in the refrigerator for at least 30 minutes.

• 3

  In a separate shallow dish, whisk together the panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it through the panko mixture, pressing firmly to create a thick crust.

• 5

  Lightly spray the breaded chicken on both sides with avocado oil and place it in the air fryer basket.

• 6

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

• 7

  Toast the whole wheat bun lightly, then assemble the sandwich by layering the lettuce, tomato, pickles, and the crispy chicken breast.