NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/3 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Dried Thyme

1 tsp Dried Rosemary

1/2 tsp Garlic Powder

PREPARATION

• 1

  Preheat oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a shallow bowl, pour the low-fat buttermilk and add half of the dried thyme, rosemary, and garlic powder. Stir to combine.

• 3

  Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness, about 1/2 inch.

• 4

  Submerge the chicken in the buttermilk mixture, coating well. Let it marinate for at least 20 minutes in the refrigerator.

• 5

  In another bowl, whisk together the whole wheat flour with the remaining herbs and garlic powder.

• 6

  Remove the chicken from the marinade, allowing excess liquid to drip off, and then dredge thoroughly in the seasoned flour until evenly coated.

• 7

  Lightly spray the chicken with olive oil (optional for extra crisp, though not included in macros) and place on the prepared baking sheet.

• 8

  Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F and the coating turns crispy and golden.

• 9

  Remove from the oven and let rest for a few minutes before serving.