NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1.5 tbsp almond flour

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp avocado oil

1.5 cup broccoli florets

PREPARATION

• 1

  Slice the chicken breast into even 1-inch thick strips to ensure uniform cooking.

• 2

  Place the chicken strips in a small bowl and pour the buttermilk over them, tossing to coat. Let them marinate for at least 10 minutes.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to create a thick crust.

• 5

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

• 6

  Place the chicken strips in the hot skillet and fry for 4-5 minutes per side until the coating is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken fries, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green and tender-crisp.

• 8

  Plate the crispy chicken alongside the steamed broccoli and serve immediately while hot.