NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat panko breadcrumbs

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole grain bun

1 tsp Avocado oil

2 leaves Romaine lettuce

2 slices Tomato

4 slices Dill pickles

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even thickness to ensure uniform cooking.

• 2

  Submerge the chicken in the buttermilk in a shallow bowl and marinate for at least 15 minutes in the refrigerator.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned panko mixture until fully coated.

• 5

  Lightly coat the chicken on both sides with the avocado oil using a spray or brush.

• 6

  Place the chicken in the air fryer basket and cook at 400°F for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Lightly toast the whole grain bun in a pan or toaster until warm and fragrant.

• 8

  Assemble the sandwich by placing the crispy chicken on the bottom bun and topping with romaine lettuce, tomato slices, and dill pickles.