NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 Egg

1/4 cup Whole Wheat Breadcrumbs

1/3 cup Whole Wheat Flour

1/4 cup Unsweetened Almond Milk

1 tsp Cold Unsalted Butter

1/4 tsp Baking Powder

Pinch of Salt

PREPARATION

• 1

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

• 2

  For the chicken, lightly season the chicken breast with a pinch of salt. In a shallow bowl, beat the egg. In another bowl, place the whole wheat breadcrumbs.

• 3

  Dip the chicken breast first in the egg, then coat evenly with the breadcrumbs. Place the coated chicken on the prepared baking sheet.

• 4

  Bake the chicken in the preheated oven for 20-25 minutes until cooked through and the coating is crispy.

• 5

  While the chicken bakes, prepare the biscuit dough by combining the whole wheat flour, baking powder, and a pinch of salt in a bowl.

• 6

  Cut the cold unsalted butter into small pieces and blend into the flour mixture until it resembles coarse crumbs.

• 7

  Add the unsweetened almond milk gradually and stir until a soft dough forms. Avoid overmixing.

• 8

  Turn the dough onto a lightly floured surface, pat it into a 1-inch thick round, and cut into biscuits (about 4 small rounds).

• 9

  Place the biscuits on a separate baking sheet and bake for 12-15 minutes until lightly golden and fluffy.

• 10

  Once both the chicken and biscuits are done, serve them together while warm.