NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp panko breadcrumbs

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole grain bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp plain greek yogurt

0.5 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even thickness of about half an inch.

• 2

  In a shallow bowl, soak the chicken in the buttermilk for at least 10 minutes to tenderize.

• 3

  In a separate shallow dish, combine the panko breadcrumbs, almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the breadcrumb mixture, pressing to adhere.

• 5

  Lightly coat the breaded chicken with avocado oil spray and place in an air fryer at 375°F for 12-15 minutes, flipping halfway through, until golden and crispy.

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl to create a clean-eating spread.

• 7

  Toast the whole grain bun until lightly browned.

• 8

  Assemble the sandwich by spreading the yogurt mixture on the bun, then layering the crispy chicken, lettuce, and tomato slices.