NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Almond flour

1 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.33 cup All-purpose flour

0.25 tsp Baking powder

0.25 cup Non-fat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, combine the all-purpose flour, baking powder, and a pinch of sea salt.

• 3

  Stir in the Greek yogurt until a shaggy dough forms, then gently knead it a few times on a floured surface.

• 4

  Shape the dough into one thick round biscuit and place it on the prepared baking sheet.

• 5

  Bake the biscuit for 12 to 15 minutes until the top is lightly golden and firm to the touch.

• 6

  While the biscuit bakes, place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 7

  Place the chicken in a shallow bowl with the buttermilk and let it marinate for 10 minutes.

• 8

  In a separate shallow dish, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, sea salt, and black pepper.

• 9

  Lift the chicken from the buttermilk, allowing the excess to drip off, then dredge it thoroughly in the flour mixture until well-coated.

• 10

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

• 11

  Carefully place the chicken in the hot pan and cook for 4 to 5 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 12

  Remove the chicken from the pan and serve immediately alongside the fresh, warm biscuit.