NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

0.25 cup Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole-wheat brioche bun

4 slice Dill pickles

2 tbsp Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Transfer the chicken to a shallow dish, pour the buttermilk over it, and let it marinate for 15 minutes.

• 3

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

• 4

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

• 5

  Lightly spray the chicken with avocado oil and place it in the air fryer basket at 375°F for 12 to 15 minutes, flipping halfway through until golden and crispy.

• 6

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

• 7

  Toast the bun in a dry pan until warm, then spread the yogurt sauce on the bottom bun, add the chicken and pickles, and top with the remaining bun.