NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup whole wheat panko breadcrumbs

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 butter lettuce

1 tsp avocado oil spray

1 tbsp nonfat plain Greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

  Slice the chicken breast into a thin, even fillet and place it in a bowl with the buttermilk to marinate for at least 20 minutes.

• 2

  In a shallow dish, combine the panko breadcrumbs, garlic powder, paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the panko mixture, pressing firmly to ensure an even coating.

• 4

  Lightly coat the breaded chicken with avocado oil spray and place in the air fryer at 375°F for 12-15 minutes, flipping halfway, until golden and cooked through.

• 5

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

• 6

  Toast the whole wheat bun until lightly browned.

• 7

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