NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

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

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, allowing it to marinate for at least 15 minutes.

• 2

  In a separate small bowl, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium heat and cook the chicken for 5-7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165 degrees.

• 5

  While the chicken cooks, whisk the Dijon mustard and raw honey together in a small ramekin to create the sauce.

• 6

  Steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender yet still vibrant green.

• 7

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