NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1/2 tsp Baking Powder

1 tbsp Fresh Mixed Herbs (Parsley & Thyme)

1 tsp Olive Oil

1/2 tbsp Cold Unsalted Butter

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Line two baking sheets: one for the chicken and one for the biscuits.

• 2

  For the chicken, lightly season the chicken breast with salt and pepper. Dip it into the buttermilk, ensuring it is fully coated.

• 3

  In a shallow dish, combine whole wheat flour with chopped fresh herbs, a pinch of salt, and pepper. Dredge the buttermilk-coated chicken in the flour mixture, shaking off any excess.

• 4

  Place the coated chicken on the prepared baking sheet and drizzle with olive oil.

• 5

  For the herb-buttermilk drop biscuits, in a small bowl, mix the remaining whole wheat flour, baking powder, a pinch of salt, and chopped herbs. Stir in a splash of buttermilk to form a thick batter. Gently fold in the cold butter until the mixture has small, pea-sized pieces.

• 6

  Drop spoonfuls of the biscuit dough onto the second baking sheet.

• 7

  Place both the chicken and biscuits in the oven. Bake the chicken for 20-25 minutes until cooked through and lightly crispy, and bake the biscuits for about 15-18 minutes until golden and risen.

• 8

  Once done, remove from the oven and let rest briefly before serving together on a plate. Enjoy your balanced meal!