NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp cassava flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup cassava flour

2 tbsp plain Greek yogurt

0.25 tsp baking powder

1 tsp honey

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, combine 0.25 cup cassava flour, Greek yogurt, baking powder, and honey to form a soft dough.

• 3

  Shape the dough into a thick round biscuit and place it on the baking sheet; bake for 12-15 minutes until the top is golden and firm.

• 4

  While the biscuit bakes, slice the chicken breast into even strips and place them in a shallow bowl with the buttermilk to marinate.

• 5

  In a separate shallow dish, whisk together 2 tbsp cassava flour, garlic powder, onion powder, sea salt, and black pepper.

• 6

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

• 7

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

• 8

  Add the chicken to the skillet and pan-fry for 4-5 minutes per side until the crust is golden-brown and the chicken is cooked through.

• 9

  Remove the biscuit from the oven and serve immediately alongside the hot, crispy chicken strips.