NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp all-purpose flour

1 tbsp cornstarch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 tbsp dijon mustard

1 tsp raw honey

1.5 cup broccoli florets

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Carefully place the chicken in the pan and cook for 5 to 6 minutes per side until the crust is crispy and the internal temperature reaches 165°F.

• 6

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

• 7

  Steam the broccoli florets until tender-crisp, about 4 to 5 minutes.

• 8

  Drizzle the honey-mustard glaze over the hot chicken and serve immediately alongside the steamed broccoli.