NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

2 tbsp panko breadcrumbs

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

2 tbsp nonfat Greek yogurt

1 tsp hot sauce

2 leaf butter lettuce

2 slice tomato

4 slice dill pickles

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully coated. Let it marinate for at least 20 minutes.

• 2

  In a small bowl, whisk together the whole wheat flour, panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour and panko mixture, pressing to adhere.

• 4

  Lightly coat the chicken with avocado oil and place it 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 hot sauce in a small ramekin to create the spicy spread.

• 6

  Toast the sprouted grain bun until lightly browned.

• 7

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