NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

1 tbsp Avocado oil

1 tsp Honey

1 tbsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for at least 15 minutes.

• 2

  In a separate small plate, whisk together the whole wheat flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, and dredge it through the seasoned flour until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken cooks, whisk together the Dijon mustard and honey in a small ramekin to create the sauce.

• 6

  Steam the broccoli florets in a steamer basket over boiling water for 3-4 minutes until tender-crisp and bright green.

• 7

  Serve the crispy chicken alongside the steamed broccoli with the honey mustard sauce on the side for dipping.