NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

1 tbsp avocado oil

1.5 cup broccoli florets

0.5 cup sliced carrots

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  In a shallow bowl, whisk together the buttermilk, sea salt, black pepper, garlic powder, and paprika.

• 3

  Submerge the chicken in the buttermilk mixture and let it marinate for at least 15 minutes in the refrigerator.

• 4

  In a separate shallow dish, combine the almond flour and arrowroot starch until well mixed.

• 5

  Remove the chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing firmly to adhere.

• 6

  Heat the avocado oil in a large skillet over medium heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 7

  Steam the broccoli florets and roast the carrots until tender-crisp, then serve alongside the crispy chicken breast.