NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Unsweetened almond milk

0.5 tsp Apple cider vinegar

0.5 tbsp Avocado oil

1.5 cups Broccoli florets

PREPARATION

• 1

  In a shallow bowl, combine the unsweetened almond milk and apple cider vinegar to create a dairy-free buttermilk; let it sit for 5 minutes.

• 2

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

• 3

  Dip the chicken breast into the almond milk mixture, then dredge thoroughly in the seasoned flour mixture, pressing to ensure the coating adheres.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until golden brown and the center is cooked through.

• 5

  While the chicken is cooking, steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and bright green.

• 6

  Serve the crispy chicken immediately alongside the steamed broccoli for a balanced and clean-eating meal.