NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp panko breadcrumbs

1 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole-grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickles

1 tbsp greek yogurt

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow bowl and marinate for at least 20 minutes in the refrigerator.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, and dredge thoroughly in the breadcrumb mixture, pressing firmly to ensure an even coating.

• 5

  Lightly mist the chicken with avocado oil and place in an air fryer at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Toast the whole-grain bun in a dry pan until lightly browned.

• 7

  Assemble the sandwich by spreading Greek yogurt on the bottom bun, followed by the lettuce, tomato, crispy chicken breast, and pickles.