NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup whole wheat panko breadcrumbs

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole whole grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices pickle chips

0.25 tbsp avocado oil spray

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk and marinate for at least 20 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, and press firmly into 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 with avocado oil, and air-fry for 12-15 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through.

• 6

  Toast the whole grain bun in a dry pan or the air fryer until the edges are lightly browned.

• 7

  Assemble the sandwich by layering the crispy chicken, lettuce, tomato slices, and pickles onto the toasted bun.