NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole grain bun

1 tsp avocado oil

1 tsp mayonnaise

4 slice dill pickles

1 leaf romaine lettuce

PREPARATION

• 1

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

• 2

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

• 3

  Submerge the chicken in the buttermilk mixture and allow it to marinate for at least 30 minutes in the refrigerator.

• 4

  Place the panko breadcrumbs in a separate shallow dish and dredge the marinated chicken, pressing firmly to ensure an even coating.

• 5

  Lightly coat the breaded chicken with avocado oil spray and place in the air fryer basket.

• 6

  Cook at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

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

• 8

  Assemble the sandwich by layering the romaine lettuce, the crispy chicken breast, and the dill pickles before topping with the other bun half.