NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

5 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.5 tsp Baking powder

1 tsp Grass-fed butter

1 tbsp Greek yogurt

PREPARATION

• 1

  Preheat oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small bowl, whisk 4 tablespoons of the whole wheat flour, the baking powder, and a pinch of the sea salt until combined.

• 3

  Use a fork to cut the cold grass-fed butter into the flour mixture until it resembles coarse crumbs.

• 4

  Stir in the Greek yogurt until a soft dough forms, then shape into a single round biscuit.

• 5

  Place the biscuit on the baking sheet and bake for 12-15 minutes until the top is golden brown.

• 6

  While the biscuit bakes, place the chicken breast in a shallow bowl and cover with the buttermilk to soak for 10 minutes.

• 7

  In a separate shallow dish, combine the remaining 1 tablespoon of flour with the garlic powder, onion powder, remaining salt, and black pepper.

• 8

  Remove the chicken from the buttermilk and dredge it thoroughly in the seasoned flour mixture, pressing to adhere.

• 9

  Heat the avocado oil in a cast-iron skillet over medium-high heat.

• 10

  Sear the chicken for 5-6 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 11

  Serve the golden pan-fried chicken immediately alongside the warm, fluffy biscuit.