NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

1 tbsp Yellow cornmeal

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 cup Green beans

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.

• 2

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

• 3

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

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until well-coated.

• 5

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

• 6

  Carefully place the chicken in the hot skillet and cook for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, steam the green beans for 4 minutes, then add the cherry tomatoes for the final minute to warm through.

• 8

  Serve the crispy chicken immediately alongside the steamed vegetables for a balanced and hearty feast.