Name: Buttermilk Fried Chicken Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Low-fat buttermilk; 0.25 cup Whole wheat panko breadcrumbs; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0 tsp Extra virgin olive oil; 0.5 whole Whole grain bun; 2 tbsp Plain nonfat Greek yogurt; 1 tsp Dijon mustard; 2 leaves Butter lettuce; 2 slices Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken Sandwich

Air-fried chicken breast marinated in tangy buttermilk and coated in crisp panko, served on a toasted whole grain bun with a zesty yogurt sauce.

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NUTRITION

Protein

55.5g

Fat

8.5g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Whole wheat panko breadcrumbs

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

0.5 whole Whole grain bun

2 tbsp Plain nonfat Greek yogurt

1 tsp Dijon mustard

2 leaves Butter lettuce

2 slices Tomato

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PREPARATION

1
Place the chicken breast in a shallow bowl with buttermilk and marinate for 15 minutes.
2
Combine panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper in a separate dish.
3
Remove chicken from buttermilk, letting excess drip off, then press firmly into the panko mixture to coat both sides.
4
Lightly coat the air fryer basket with olive oil and cook the chicken at 375 degrees Fahrenheit for 12 to 15 minutes until golden.
5
Whisk together the Greek yogurt and Dijon mustard in a small bowl to create a creamy spread.
6
Toast the whole grain bun and assemble the sandwich with the yogurt sauce, lettuce, tomato, and the crispy chicken.