NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 tbsp Low-fat buttermilk

0.25 cup Whole wheat panko breadcrumbs

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Sprouted grain bun

4 slices Dill pickle slices

1 large Romaine lettuce leaf

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even half-inch thickness.

• 2

  In a shallow bowl, whisk together the buttermilk, sea salt, and black pepper, then submerge the chicken and let marinate for 10 minutes.

• 3

  In a separate shallow dish, combine the panko breadcrumbs, smoked paprika, garlic powder, and onion powder.

• 4

  Remove the chicken from the buttermilk and dredge in the panko mixture, pressing firmly to ensure an even, thick coating.

• 5

  Lightly mist the chicken on both sides with avocado oil and place in the air fryer basket.

• 6

  Air-fry at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Lightly toast the sprouted grain bun and spread the Greek yogurt on the bottom half.

• 8

  Assemble the sandwich by layering the lettuce, crispy chicken, and pickles on the bun.