NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tsp hot sauce

0.25 cup panko breadcrumbs

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 whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the buttermilk and hot sauce, then submerge the chicken to marinate for at least 20 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, and press firmly into the panko mixture until fully coated.

• 5

  Lightly mist the breaded chicken with avocado oil and place in the air fryer basket.

• 6

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

• 7

  While the chicken rests, lightly toast the whole wheat bun in a dry pan until warm.

• 8

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