NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup broccoli florets

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes to tenderize.

• 2

  In a separate small bowl, whisk together the whole wheat flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess liquid drip off, then dredge it thoroughly in the flour mixture until evenly coated.

• 4

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

• 5

  Carefully place the chicken in the hot skillet and cook for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165°F.

• 6

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

• 7

  Serve the crispy chicken alongside the steamed broccoli immediately while hot.