NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat panko breadcrumbs

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Non-fat Greek yogurt

0.33 cup White whole wheat flour

0.5 tsp Baking powder

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.

• 2

  Cut the chicken breast into thick strips, place them in a small bowl, and coat thoroughly with the buttermilk.

• 3

  In a separate shallow dish, whisk together the panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Dredge each piece of chicken in the breadcrumb mixture, pressing firmly so the coating sticks, then place on the baking sheet.

• 5

  In a medium bowl, stir the Greek yogurt, white whole wheat flour, and baking powder together until a soft dough forms.

• 6

  Drop the biscuit dough onto the baking sheet next to the chicken and lightly spray both the chicken and biscuit with avocado oil.

• 7

  Bake for 15 to 18 minutes until the chicken is golden and cooked through and the biscuit has risen and turned light brown.