NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole grain bun

4 slice Dill pickles

1 leaf Romaine lettuce

1 tbsp Nonfat Greek yogurt

0.5 tsp Dijon mustard

1 tsp Olive oil spray

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.

• 2

  In a shallow bowl, whisk together the buttermilk, garlic powder, paprika, sea salt, and black pepper.

• 3

  Submerge the chicken in the buttermilk mixture and let it marinate for at least 15 minutes in the refrigerator.

• 4

  Place the panko breadcrumbs in a separate shallow dish and press the marinated chicken into the crumbs until fully and evenly coated.

• 5

  Lightly coat the chicken on both sides with olive oil spray and place in the air fryer basket.

• 6

  Air fry at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the chicken is cooked through.

• 7

  In a small bowl, stir together the Greek yogurt and Dijon mustard until smooth.

• 8

  Toast the whole grain bun until lightly browned, then spread the yogurt sauce on the bottom half.

• 9

  Assemble the sandwich by layering the lettuce, crispy chicken, and dill pickles onto the bun.