NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup low-sodium chicken broth

1 tbsp plain Greek yogurt

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast on a cutting board and slice into even strips for uniform cooking.

• 2

  In a shallow bowl, whisk together the buttermilk, smoked paprika, garlic powder, and onion powder.

• 3

  Place the whole wheat flour in a separate shallow dish and season with sea salt and black pepper.

• 4

  Dip each chicken strip into the buttermilk mixture, then dredge thoroughly in the flour until well-coated.

• 5

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

• 6

  Add the chicken to the pan and cook for 4-5 minutes per side until the crust is golden and the chicken is cooked through.

• 7

  Remove the chicken from the pan and set aside; lower the heat to medium.

• 8

  Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.

• 9

  Whisk in the Greek yogurt until a velvety gravy forms and begins to slightly thicken.

• 10

  Plate the crispy chicken and drizzle with the warm gravy, finishing with a sprinkle of fresh parsley.