Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the chicken breast with salt, pepper, and your favorite herbs. Pat dry.
Place the egg white in a shallow bowl. Dip the chicken breast in the egg white, ensuring an even coat.
Transfer the panko breadcrumbs to another shallow dish. Dredge the egg-coated chicken breast in the breadcrumbs, pressing lightly to adhere.
Place the coated chicken on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the coating is crispy.
While the chicken bakes, prepare the biscuit dough by combining whole wheat flour, baking powder, a pinch of salt, low-fat milk, and olive oil in a bowl. Mix until a soft dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface, gently roll it out, and cut into biscuit shapes. Place the biscuits on a separate baking sheet.
Bake the biscuits in the same oven for about 12-15 minutes or until they turn lightly golden and are cooked through.
For the yogurt dip, spoon the nonfat Greek yogurt into a small bowl and add a pinch of salt, pepper, or herbs if desired for extra flavor.
Once both the chicken and biscuits are done, serve the crispy chicken alongside the fluffy biscuit with the refreshing yogurt dip for a complete, balanced meal.