NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Whole Wheat Flour

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tsp Baking Powder

1/2 tsp Garlic Powder

1/2 tsp Paprika

Pinch of Salt

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place the chicken breast on a cutting board. In a shallow dish, whisk the egg white with a pinch of salt.

• 3

  In another shallow dish, combine whole wheat breadcrumbs, garlic powder, and paprika.

• 4

  Dip the chicken breast first into the egg white, allowing any excess to drip off, then coat it evenly with the breadcrumb mixture.

• 5

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

• 6

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

• 7

  Meanwhile, prepare the biscuits by combining whole wheat flour, baking powder, and a pinch of salt in a bowl.

• 8

  Stir in unsweetened almond milk and olive oil until a soft dough forms, being careful not to overmix.

• 9

  Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round. Using a biscuit cutter or a glass, cut out one biscuit.

• 10

  Place the biscuit on a separate baking sheet lined with parchment paper and bake in the oven for about 12-15 minutes or until it is lightly golden and fluffy.

• 11

  Remove both the chicken and the biscuit from the oven, and serve while warm for a balanced, protein-rich meal.