NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup panko breadcrumbs

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat bun

1 leaf romaine lettuce

2 slice tomato

4 slice dill pickles

1 tbsp nonfat Greek yogurt

1 tsp dijon mustard

1 tsp avocado oil spray

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk; let marinate for 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the panko mixture until fully coated.

• 4

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

• 5

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

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard to create a healthy sandwich spread.

• 7

  Toast the whole wheat bun until lightly browned.

• 8

  Assemble the sandwich by spreading the yogurt sauce on the bun, then layering the lettuce, tomato, pickles, and the crispy chicken breast.