NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.5 medium Whole wheat biscuit

1 cup Fresh green beans

PREPARATION

• 1

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

• 2

  In a separate small bowl, whisk together the whole wheat flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it thoroughly in the seasoned flour mixture until evenly coated.

• 4

  Heat the avocado oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the fresh green beans in a small amount of water until they are tender-crisp, about 4-5 minutes.

• 6

  Warm the whole wheat biscuit in the oven or toaster and serve it alongside the crispy chicken and steamed green beans for a balanced, high-protein plate.