NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Buttermilk

0.25 cup Whole wheat panko breadcrumbs

1 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

1 tbsp Greek yogurt

1 tsp Dijon mustard

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Submerge the chicken in a bowl with the buttermilk and let it marinate for at least 15 minutes.

• 3

  In a shallow dish, combine the whole wheat panko, flour, garlic powder, paprika, salt, and pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then press firmly into the breading mixture until fully coated.

• 5

  Lightly coat the chicken with avocado oil and place in the air fryer at 375 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through.

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl.

• 7

  Toast the whole wheat bun until golden and spread the yogurt-mustard sauce on the bottom half.

• 8

  Layer the lettuce, crispy chicken, and pickles on the bun before serving.