NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 whole Whole wheat bun

0.5 tsp Cayenne pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.25 cup Nonfat Greek yogurt

1 tsp Apple cider vinegar

0.5 cup Shredded cabbage

4 slices Dill pickle slices

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the cayenne pepper, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Rub the chicken breast with the olive oil, then coat thoroughly on both sides with the spice mixture.

• 4

  Place the chicken in an air fryer at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 5

  While the chicken cooks, whisk together the Greek yogurt and apple cider vinegar in a medium bowl, then toss with the shredded cabbage to create the slaw.

• 6

  Toast the whole wheat bun until golden brown.

• 7

  Assemble the sandwich by placing the hot chicken on the bottom bun, topping with the dill pickle slices and a generous heap of the vinegar slaw.