NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.25 tsp Garlic powder

0.25 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 Raw honey

1 cup Broccoli florets

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 15 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned flour mixture.

• 4

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

• 5

  Place the chicken in the skillet and cook for 4-5 minutes per side until the coating is crispy and the chicken is cooked through.

• 6

  While the chicken cooks, steam the broccoli florets until tender-crisp and bright green.

• 7

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

• 8

  Serve the crispy chicken alongside the steamed broccoli with the honey mustard sauce for dipping.