NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp panko breadcrumbs

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.33 cup self-rising flour

0.25 cup non-fat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it soak for 10 minutes to tenderize.

• 3

  In another shallow dish, combine the panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk and dredge it in the panko mixture, pressing firmly to ensure an even coating.

• 5

  Place the coated chicken on the prepared baking sheet and lightly mist the top with avocado oil spray.

• 6

  In a small mixing bowl, stir together the self-rising flour and Greek yogurt until a soft dough forms, then drop the dough onto the baking sheet to form two biscuits.

• 7

  Bake for 15 to 18 minutes until the chicken is golden and reaches an internal temperature of 165°F and the biscuits are puffed and lightly browned.