NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 cup low-sodium chicken broth

1 tbsp plain Greek yogurt

1 tsp arrowroot powder

PREPARATION

• 1

  Slice the chicken breast into even cutlets and soak them in the buttermilk for 15 minutes to tenderize.

• 2

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

• 3

  Dredge each buttermilk-soaked chicken cutlet in the flour mixture, pressing firmly to ensure an even coating.

• 4

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

• 5

  Fry the chicken for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the skillet and set aside on a warm plate.

• 7

  In the same skillet, whisk the chicken broth and arrowroot powder together to deglaze the pan, scraping up any browned bits.

• 8

  Reduce the heat to low and stir in the Greek yogurt until the gravy is thick, creamy, and heated through.

• 9

  Serve the crispy chicken immediately with the warm gravy drizzled generously over the top.