NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

0.25 cup Low-fat buttermilk

1 tbsp Whole wheat panko breadcrumbs

1 tbsp Whole wheat flour

0.5 tsp Avocado oil

0.5 medium Whole grain bun

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 slice Tomato

1 leaf Romaine lettuce

3 slice Pickles

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk, garlic powder, and smoked paprika to marinate for 20 minutes.

• 2

  In a shallow dish, combine the panko breadcrumbs, flour, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk and dredge it in the panko mixture, pressing firmly to ensure an even, thick coating.

• 4

  Lightly coat the breaded chicken with avocado oil and place it in an air fryer at 375°F for 12 to 15 minutes until golden and crispy.

• 5

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

• 6

  Toast the whole grain bun until warm and assemble the sandwich by layering the sauce, lettuce, tomato, pickles, and the crispy chicken.