NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tsp honey

1 tbsp dijon mustard

1 cup broccoli florets

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it; let it marinate for at least 20 minutes to ensure a tender texture.

• 2

  In a separate plate, combine the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the almond flour mixture.

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the coating is golden-brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, steam the broccoli florets until they are vibrant green and fork-tender.

• 7

  In a small ramekin, whisk together the honey and Dijon mustard until smooth.

• 8

  Serve the crispy chicken alongside the steamed broccoli and drizzle the honey mustard sauce over the top.