NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup collard greens

2 tsp olive oil

1 clove garlic

1 tsp apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a rimmed baking sheet with one teaspoon of the olive oil.

• 2

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it soak for 10 minutes to tenderize.

• 3

  In a separate shallow dish, whisk together the almond flour, half of the smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, dredging it thoroughly in the almond flour mixture until evenly coated on all sides.

• 5

  Place the chicken on the prepared baking sheet and bake for 18-22 minutes until the crust is golden and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, heat the remaining teaspoon of olive oil in a large skillet over medium heat.

• 7

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, then add the chopped collard greens and a splash of water.

• 8

  Cover the skillet and steam the greens for 5 minutes until tender, then stir in the apple cider vinegar and the remaining smoked paprika.

• 9

  Plate the crispy chicken alongside the smoky collard greens and enjoy immediately while hot.