NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup low-fat buttermilk

2 tbsp whole wheat panko breadcrumbs

1 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole wheat bun

4 slice dill pickles

1 tbsp non-fat Greek yogurt

1 tsp dijon mustard

1 tsp avocado oil spray

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, soak the chicken in buttermilk for at least 20 minutes to tenderize.

• 3

  In a separate bowl, whisk together the panko, flour, smoked paprika, garlic powder, onion powder, salt, and pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned breadcrumb mixture.

• 5

  Preheat the air fryer to 400°F and coat the chicken generously with avocado oil spray.

• 6

  Air fry the chicken for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

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

• 8

  Lightly toast the whole wheat bun and spread the yogurt-mustard sauce on both sides.

• 9

  Assemble the sandwich by placing the hot chicken on the bottom bun and topping with the crunchy pickle slices.