NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp panko breadcrumbs

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole whole wheat bun

1 leaf romaine lettuce

2 slice tomato

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a bowl and pour the buttermilk over it, letting it marinate for at least 20 minutes to tenderize.

• 2

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

• 3

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

• 4

  Lightly coat the breaded chicken with avocado oil and place it in the air fryer at 375°F for 12-15 minutes until the exterior is golden and crispy.

• 5

  In a small bowl, whisk together the nonfat Greek yogurt and Dijon mustard to create a creamy, clean-eating spread.

• 6

  Toast the whole wheat bun, spread the yogurt sauce on both sides, and assemble with the crispy chicken, lettuce, and tomato slices.