NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp whole wheat panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

4 slices dill pickles

1 tbsp plain Greek yogurt

0.5 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 20 minutes in the refrigerator.

• 2

  In a separate small bowl, combine the panko breadcrumbs, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then press firmly into the panko mixture until evenly coated on all sides.

• 4

  Lightly coat the air fryer basket with avocado oil and place the chicken inside, air frying at 375°F for 12 to 15 minutes until golden and cooked through.

• 5

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small ramekin to create a clean-eating spread.

• 6

  Toast the sprouted grain bun until warm, then assemble the sandwich by spreading the yogurt sauce on the bun and topping with the crispy chicken and pickles.