NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

1 tbsp yellow cornmeal

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 small whole wheat biscuit

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 10 minutes.

• 3

  In a separate shallow dish, whisk together the almond flour, cornmeal, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

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

• 5

  Arrange the chicken on the prepared baking sheet and lightly mist the tops with the avocado oil to ensure a golden finish.

• 6

  Bake for 15 to 18 minutes, flipping halfway through, until the coating is crunchy and the chicken is fully cooked.

• 7

  Warm the whole wheat biscuit in the oven during the last 3 minutes of cooking and serve immediately alongside the chicken.