NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 small whole grain biscuit

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even half-inch thickness.

• 2

  In a shallow bowl, submerge the chicken in the buttermilk and let it marinate for at least 10 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until well combined.

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge it thoroughly in the seasoned flour mixture, pressing to adhere.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken cooks, warm the whole grain biscuit in a toaster oven or conventional oven until heated through.

• 8

  Transfer the crispy chicken to a plate lined with a paper towel to rest for 2 minutes before serving with the warm biscuit.