NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Plain nonfat Greek yogurt

0.25 cup Panko breadcrumbs

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Whole wheat biscuit

0.5 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 425°F and place a wire cooling rack over a large baking sheet to ensure the chicken gets crispy on all sides.

• 2

  In a medium bowl, whisk together the buttermilk and Greek yogurt until the mixture is smooth and well combined.

• 3

  Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged, and let it marinate for 20 minutes in the refrigerator.

• 4

  In a shallow dish, whisk together the panko breadcrumbs, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 5

  Remove the chicken from the marinade, letting any excess drip off, and dredge it thoroughly in the panko mixture, pressing the crumbs firmly into the meat.

• 6

  Place the coated chicken on the prepared wire rack and lightly mist the top with olive oil.

• 7

  Bake for 18 to 22 minutes until the internal temperature reaches 165°F and the crust is golden brown.

• 8

  Place the whole wheat biscuit in the oven during the last 5 minutes of baking to warm through, then serve immediately with the chicken.