Name: Buttermilk fried chicken and greens
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 3 tbsp lowfat buttermilk; 1/4 cup all-purpose flour; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp avocado oil; 5 oz fresh spinach; 2 cloves garlic, minced; 3/4 tsp lemon juice

Instructions

Prep 20 min · Cook 15 min

Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness. In a shallow bowl, whisk the buttermilk with one third of the salt and half the black pepper. Submerge the chicken and marinate for 10 minutes.
In a separate shallow dish, whisk together the flour, garlic powder, smoked paprika, and another third of the salt and remaining pepper. Lift the chicken from the buttermilk, letting excess drip off, then press firmly into the flour on both sides to coat thoroughly. Let the chicken rest on a plate for 5 minutes so the coating sets.
Heat 1 tablespoon of the avocado oil in a 10-inch nonstick skillet over medium to medium-high heat. When the oil shimmers, add the chicken. Cook for 4 to 5 minutes, flip, and cook for 4 to 5 minutes more until deep golden and cooked through. Transfer to a plate to rest for 3 minutes. Done when deep golden brown and opaque in the center, 165°F.
Wipe out the skillet and return to medium heat with the remaining 1 teaspoon of oil and the minced garlic. Cook for 1 minute until fragrant. Add the spinach and toss for 2 to 3 minutes until just wilted. Remove from the heat and stir in the lemon juice and the remaining salt.
Place the garlicky spinach on the plate and set the buttermilk fried chicken alongside. Serve immediately while hot.

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Ingredients

Instructions

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