NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat panko breadcrumbs

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Sprouted grain bun

1 tsp Avocado oil mayonnaise

4 slices Dill pickle slices

1 leaf Romaine lettuce

PREPARATION

• 1

  Preheat your air fryer to 375 degrees F.

• 2

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

• 3

  Place the low-fat buttermilk in a separate shallow dish.

• 4

  Dip the chicken breast into the buttermilk, ensuring it is fully coated, then dredge it through the seasoned panko mixture, pressing firmly to adhere.

• 5

  Lightly brush or spray the breaded chicken with avocado oil to ensure a golden finish.

• 6

  Place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165 degrees F.

• 7

  While the chicken cooks, lightly toast the sprouted grain bun in a pan or toaster.

• 8

  Spread the avocado oil mayonnaise on the bottom bun, then layer with the romaine lettuce and dill pickle slices.

• 9

  Place the crispy chicken on top and finish with the top bun before serving immediately.