NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup chicken broth

1 tbsp plain Greek yogurt

PREPARATION

• 1

  Slice the chicken breast into even strips and submerge them in a bowl with the buttermilk for 15 minutes.

• 2

  In a shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, dried thyme, salt, and pepper.

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture.

• 4

  Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.

• 5

  Place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is golden and the internal temperature reaches 165 degrees.

• 6

  Remove chicken from the pan and whisk the chicken broth into the pan drippings, followed by the Greek yogurt, stirring until a thick gravy forms.