NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Sprouted grain bun

4 slice Dill pickles

1 tbsp Plain Greek yogurt

0.5 tsp Dijon mustard

1 leaf Romaine lettuce

PREPARATION

• 1

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

• 2

  In a small bowl, combine the buttermilk, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Submerge the chicken in the buttermilk mixture and let marinate for at least 15 minutes.

• 4

  Place panko breadcrumbs in a shallow dish and press the marinated chicken into the crumbs until evenly coated.

• 5

  Preheat the air fryer to 375°F and lightly mist the chicken with avocado oil.

• 6

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

• 7

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard to create a healthy spread.

• 8

  Toast the sprouted grain bun until warm and slightly crisp.

• 9

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