NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

0.25 cup 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 spray

1 whole whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

1 tbsp greek yogurt

1 tsp dijon mustard

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, soak the chicken in buttermilk for at least 15 minutes to tenderize.

• 3

  In a separate shallow dish, combine panko, garlic powder, onion powder, paprika, salt, and pepper.

• 4

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

• 5

  Preheat the air fryer to 375°F and lightly spray the basket with avocado oil.

• 6

  Place the chicken in the basket, spray the top of the chicken with avocado oil, and air fry for 12-15 minutes, flipping halfway through, until golden and cooked to 165°F.

• 7

  While chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl.

• 8

  Toast the whole wheat bun in a dry pan until lightly browned.

• 9

  Spread the yogurt sauce on the bottom bun, then layer with lettuce, the crispy chicken, and pickles before closing the sandwich.