NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp dijon mustard

1 tsp honey

1 tbsp non-fat greek yogurt

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; let it marinate for at least 20 minutes.

• 2

  In a separate shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture until evenly coated.

• 4

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

• 5

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

• 6

  Steam the green beans for 4-5 minutes until tender-crisp and bright green.

• 7

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