NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup green beans

PREPARATION

• 1

  Place the chicken thighs in a bowl and pour the buttermilk over them, ensuring they are fully submerged; marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove each chicken thigh from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the flour mixture until evenly coated.

• 4

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

• 5

  Carefully place the chicken in the skillet and fry for 5-7 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, steam the green beans for 4-5 minutes until they are tender-crisp and bright green.

• 7

  Transfer the chicken to a wire rack to rest for 2 minutes before serving alongside the steamed green beans.