NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Panko breadcrumbs

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

1 tbsp Nonfat Greek yogurt

0.5 tsp Dijon mustard

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 buttermilk in a shallow bowl and marinate for at least 30 minutes in the refrigerator.

• 3

  In a separate shallow dish, whisk together the panko breadcrumbs, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then press firmly into the seasoned breadcrumb mixture until fully coated.

• 5

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

• 6

  Stir together the Greek yogurt and Dijon mustard in a small bowl to create a tangy spread.

• 7

  Toast the whole wheat bun, spread the yogurt mixture on both sides, and assemble the sandwich with the crispy chicken and dill pickles.