NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp whole wheat breadcrumbs

1 tbsp grated parmesan cheese

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp sea salt

0.25 tsp black pepper

0.33 cup whole wheat flour

2 tbsp nonfat Greek yogurt

0.5 tsp baking powder

1 tsp grass-fed butter

1 spray avocado oil

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk, half of the garlic powder, onion powder, salt, and pepper.

• 2

  Let the chicken marinate for at least 20 minutes to ensure the meat stays juicy and tender while absorbing the tangy buttermilk flavor.

• 3

  In a shallow dish, combine the whole wheat breadcrumbs, grated parmesan cheese, and the remaining half of the dry spices.

• 4

  Dredge each marinated chicken strip in the breadcrumb mixture, pressing firmly so the golden coating adheres to the meat.

• 5

  Lightly spray the air fryer basket with avocado oil and arrange the chicken in a single layer, cooking at 400°F for 10-12 minutes until crispy.

• 6

  While the chicken cooks, whisk the whole wheat flour and baking powder in a small bowl, then cut in the cold grass-fed butter until crumbly.

• 7

  Stir in the nonfat Greek yogurt until a soft dough forms, then shape into a single thick biscuit on a parchment-lined baking tray.

• 8

  Bake the biscuit in a toaster oven or the air fryer at 375°F for 10-12 minutes until the top is lightly browned and the center is fully set.

• 9

  Serve the crispy chicken strips alongside the warm, flaky biscuit for a wholesome and satisfying high-protein comfort meal.