NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

0.25 cup whole wheat panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 whole sprouted grain bun

4 slices dill pickle slices

1 leaf romaine lettuce

1 slice tomato

1 tbsp plain greek yogurt

0.5 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, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper.

• 3

  Place the panko breadcrumbs in a separate shallow dish.

• 4

  Dip the chicken into the buttermilk mixture, coating both sides, then dredge thoroughly in the panko breadcrumbs, pressing firmly so they adhere.

• 5

  Preheat your air fryer to 375 degrees Fahrenheit and lightly spray the basket with avocado oil.

• 6

  Place the chicken in the air fryer and spray the top of the breading with avocado oil; cook for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken cooks, whisk the Greek yogurt and Dijon mustard together in a small bowl to create a clean sandwich spread.

• 8

  Lightly toast the sprouted grain bun in a pan or toaster.

• 9

  Assemble the sandwich by spreading the yogurt sauce on the bun, then layering the lettuce, tomato, crispy chicken, and pickles.