NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

0.25 cup panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp avocado oil

1 whole sprouted grain bun

4 slice dill pickles

1 tbsp Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let it marinate for at least 10 minutes.

• 3

  In a separate bowl, whisk together the panko, garlic powder, onion powder, sea salt, black pepper, and paprika.

• 4

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

• 5

  Lightly spray the chicken with avocado oil and air-fry at 400°F for 12-15 minutes, flipping halfway, until golden and crunchy.

• 6

  Stir together the Greek yogurt and Dijon mustard to create a clean-eating spread.

• 7

  Toast the sprouted grain bun and assemble the sandwich with the sauce, the crispy chicken, and the dill pickles.