NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.75 cup Yukon gold potatoes

1 tbsp plain Greek yogurt

1 tsp avocado oil

1 tsp fresh chives

PREPARATION

• 1

  Peel and cube the Yukon gold potatoes, then place them in a pot of boiling water for 12-15 minutes until fork-tender.

• 2

  While potatoes boil, slice the chicken breast into thin strips or cutlets for faster cooking.

• 3

  In a shallow bowl, whisk together the buttermilk, 0.125 tsp salt, and 0.125 tsp pepper.

• 4

  In a separate shallow dish, combine almond flour, arrowroot powder, garlic powder, smoked paprika, and the remaining salt and pepper.

• 5

  Dip each chicken piece into the buttermilk, then dredge thoroughly in the flour mixture, pressing firmly to adhere.

• 6

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

• 7

  Cook the chicken for 4-5 minutes per side until the coating is crispy and the internal temperature reaches 165°F.

• 8

  Drain the potatoes and return them to the pot; mash with Greek yogurt until smooth and creamy.

• 9

  Serve the crispy chicken over the mashed potatoes and garnish with freshly chopped chives.