NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp buttermilk

1 tbsp arrowroot powder

1 tsp avocado oil

0.25 cup all-purpose flour

0.5 tsp baking powder

2 tbsp nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, stir together the all-purpose flour, baking powder, and nonfat Greek yogurt until a soft dough forms.

• 3

  Gently shape the dough into a thick biscuit and place it on the prepared baking sheet; bake for 12-15 minutes until the top is golden brown.

• 4

  While the biscuit bakes, place the chicken breast between two sheets of parchment paper and pound it to an even half-inch thickness.

• 5

  In a shallow dish, whisk together the buttermilk, sea salt, black pepper, paprika, and garlic powder.

• 6

  Submerge the chicken breast in the seasoned buttermilk and let it marinate for 10 minutes to tenderize.

• 7

  Remove the chicken from the buttermilk and dredge it in the arrowroot powder until lightly and evenly coated on both sides.

• 8

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 9

  Place the chicken in the hot skillet and pan-fry for 5-6 minutes per side until the crust is crispy and the internal temperature reaches 165°F.

• 10

  Serve the crispy chicken breast immediately alongside the warm, fresh biscuit.