NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole grain bun

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

2 slices dill pickles

1 leaf romaine lettuce

1 tsp avocado oil

PREPARATION

• 1

  Place chicken breast between parchment paper and pound to an even thickness.

• 2

  In a small bowl, soak the chicken in buttermilk for at least 15 minutes.

• 3

  In a separate shallow dish, combine panko, garlic powder, smoked paprika, salt, and pepper.

• 4

  Remove chicken from buttermilk, letting excess drip off, and dredge thoroughly in the seasoned panko mixture.

• 5

  Lightly coat the chicken with avocado oil and air-fry at 375°F for 12-15 minutes, flipping halfway, until golden and crispy.

• 6

  While chicken cooks, whisk together Greek yogurt and Dijon mustard to create a zesty spread.

• 7

  Toast the bun until warm and lightly browned.

• 8

  Assemble the sandwich by spreading the yogurt sauce on the bun, then layering the lettuce, crispy chicken, and pickles.