NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp panko breadcrumbs

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 whole whole-grain bun

4 slice dill pickles

1 leaf romaine lettuce

1 tbsp nonfat greek yogurt

0.5 tsp dijon mustard

1 spray avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the buttermilk, smoked paprika, garlic powder, salt, and pepper.

• 2

  Place the chicken breast in the buttermilk mixture and let it marinate for at least 15 minutes.

• 3

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

• 4

  Lightly spray the chicken with avocado oil and air-fry at 375°F for 12-15 minutes until the exterior is golden and the center is cooked through.

• 5

  While the chicken cooks, stir together the Greek yogurt and Dijon mustard to create a clean-eating spread.

• 6

  Toast the whole-grain bun until warm, then assemble the sandwich with the lettuce, pickles, chicken, and yogurt sauce.