NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup all-purpose flour

0.5 tsp baking powder

2 tbsp non-fat Greek yogurt

1 tbsp avocado oil

PREPARATION

• 1

  Place the chicken breast in a small bowl with the buttermilk and let it soak for 15 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess liquid drip off, then dredge it thoroughly in the seasoned flour mixture.

• 4

  In a separate mixing bowl, combine the all-purpose flour and baking powder, then stir in the Greek yogurt until a soft dough forms.

• 5

  Gently pat the biscuit dough into a 1-inch thick round and place it on a parchment-lined baking sheet.

• 6

  Heat the avocado oil in a skillet over medium heat and cook the chicken until golden and crispy, approximately 5-6 minutes per side.

• 7

  Bake the biscuit in a 400°F oven for 10-12 minutes until it has risen and the top is lightly browned.