NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

0.25 cup Buttermilk

1 tbsp Whole wheat flour

0.25 cup Panko breadcrumbs

1 tsp Smoked paprika

0.5 tsp Garlic 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

1 tbsp Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even half-inch thickness.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged, and let it marinate for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the breadcrumb mixture, pressing down firmly to adhere the coating.

• 5

  Lightly brush or spray the breaded chicken with avocado oil and place it in an air fryer basket.

• 6

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

• 7

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

• 8

  Toast the whole wheat bun until lightly browned, then assemble the sandwich by spreading the yogurt sauce on the bun and layering with lettuce, the crispy chicken, and pickle slices.