NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp panko breadcrumbs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 tsp avocado oil

1 whole whole grain bun

1 cup shredded cabbage mix

2 tbsp plain Greek yogurt

1 tsp apple cider vinegar

0.5 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness using a meat mallet.

• 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 marinate for at least 15 minutes to tenderize.

• 4

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

• 5

  Lightly coat the air fryer basket with avocado oil and cook the chicken at 400°F for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.

• 6

  While the chicken is cooking, whisk the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl before tossing with the shredded cabbage mix.

• 7

  Toast the whole grain bun in a dry pan or the air fryer for 1 minute until warm.

• 8

  Assemble the sandwich by placing the crispy chicken on the bottom bun and topping it with a generous portion of the zesty slaw.