NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat panko breadcrumbs

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Sprouted grain bun

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

2 leaves Butter lettuce

2 slices Tomato

1 tsp Avocado oil

PREPARATION

• 1

  Pound the chicken breast to an even thickness and marinate in the buttermilk for at least 20 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge in the panko mixture, pressing firmly so the coating adheres for maximum crunch.

• 4

  Lightly coat the breaded chicken with avocado oil and air-fry at 400°F for 12-15 minutes, flipping halfway, until golden and cooked through.

• 5

  In a small bowl, stir together the Greek yogurt and Dijon mustard to create a creamy, protein-rich sandwich spread.

• 6

  Toast the sprouted bun until warm, then assemble the sandwich with the spread, crisp lettuce, tomato slices, and the hot chicken.