NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 tsp avocado oil

1 medium whole grain biscuit

PREPARATION

• 1

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

• 2

  Submerge the chicken in the buttermilk in a shallow bowl and allow it to marinate for at least 15 minutes.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  While the chicken rests for 2 minutes, warm the whole grain biscuit in a toaster oven until it is hot and the edges are slightly crisp.

• 8

  Serve the crispy chicken immediately alongside the warm biscuit for a clean and comforting meal.