NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp low-fat buttermilk

1 tbsp avocado oil

1 tsp honey

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Season both sides of the chicken with sea salt, black pepper, and garlic powder.

• 3

  Pour the buttermilk into a shallow bowl and place the almond flour in a separate shallow dish.

• 4

  Dip the chicken into the buttermilk, shaking off any excess, then dredge in the almond flour until fully and evenly coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium heat.

• 6

  Once the oil is shimmering, add the chicken and sear for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

• 8

  In a small ramekin, whisk together the honey and red pepper flakes.

• 9

  Remove the chicken from the skillet and drizzle immediately with the spicy honey glaze.

• 10

  Serve the crispy chicken alongside the steamed broccoli.