NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup 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

1 whole Whole-wheat bun

1 leaf Romaine lettuce

2 slice Tomato

0.25 cup Plain 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 to marinate for 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk and press it firmly into the panko mixture until evenly coated on all sides.

• 4

  Lightly coat the chicken with avocado oil spray and air fry at 400°F for 12 to 15 minutes until the exterior is golden and the center is cooked through.

• 5

  Stir together the plain Greek yogurt and Dijon mustard in a small bowl until smooth.

• 6

  Toast the whole-wheat bun and assemble the sandwich by layering the sauce, romaine lettuce, tomato slices, and the crispy chicken fillet.