NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Whole wheat panko breadcrumbs

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 whole Sprouted grain bun

1 leaf Butter lettuce

2 slices Tomato

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

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 a bowl with the buttermilk and let it marinate for at least 20 minutes to tenderize.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned panko mixture.

• 5

  Lightly coat the breaded chicken with olive oil spray and air fry at 400°F for 12-15 minutes until golden and crispy.

• 6

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

• 7

  Toast the sprouted grain bun until warm, then assemble the sandwich with the sauce, lettuce, tomato, and the crispy chicken.