NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup 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

0.5 cup low-sodium chicken broth

1 tbsp plain Greek yogurt

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in a bowl with the buttermilk and let marinate for at least 30 minutes in the refrigerator.

• 3

  In a shallow dish, whisk together the whole wheat flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture.

• 5

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

• 6

  Add the chicken to the skillet and cook for 5 to 6 minutes per side until the coating is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Transfer the chicken to a plate and pour the chicken broth into the hot skillet, scraping up any browned bits from the bottom.

• 8

  Simmer the broth until reduced by half, then whisk in the Greek yogurt and fresh parsley until the gravy is smooth and creamy before drizzling over the chicken.