NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tsp raw honey

0.13 tsp cayenne pepper

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, and dredge it thoroughly in the flour mixture, pressing the coating onto the meat.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-6 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, steam the green beans in a small amount of water until tender-crisp.

• 7

  In a small microwave-safe bowl, combine the raw honey and cayenne pepper; warm for 10 seconds until pourable.

• 8

  Serve the crispy chicken alongside the steamed green beans and drizzle the spicy honey over the chicken immediately.