NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Smoked paprika

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 Self-rising flour

2 tbsp Nonfat Greek yogurt

PREPARATION

• 1

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

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it thoroughly in the seasoned flour mixture until evenly coated.

• 4

  Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the crust is golden and crispy.

• 5

  While the chicken cooks, stir the self-rising flour and Greek yogurt together in a bowl until a soft dough forms.

• 6

  Shape the dough into a round biscuit and bake in a 400°F oven or air fryer for 10-12 minutes until puffed and lightly browned.

• 7

  Serve the crispy buttermilk chicken alongside the warm, fluffy biscuit.