NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 tsp Honey

1 tsp Dijon mustard

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 almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and cook for 4-5 minutes per side until the coating is golden-brown 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 bowl, whisk together the honey and Dijon mustard until smooth.

• 8

  Serve the crispy chicken alongside the steamed broccoli and drizzle with the honey-mustard glaze.