NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp low-fat buttermilk

1 tbsp almond flour

0.5 tbsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 tsp avocado oil

0.75 medium Yukon Gold potato

1 tbsp non-fat Greek yogurt

1 tsp fresh chives

PREPARATION

• 1

  Peel and cube the Yukon Gold potato, then boil in a pot of salted water until fork-tender, approximately 12-15 minutes.

• 2

  While the potatoes cook, place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.

• 3

  In a shallow bowl, pour the buttermilk. In a separate shallow dish, whisk together the almond flour, arrowroot, garlic powder, onion powder, salt, and pepper.

• 4

  Dip the chicken breast into the buttermilk to coat, then dredge it through the flour mixture, pressing firmly to ensure the coating adheres.

• 5

  Heat the avocado oil in a large non-stick skillet over medium heat. Once hot, add the chicken and sear for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  Drain the cooked potatoes and return them to the pot. Add the Greek yogurt and mash until the texture is smooth and velvety.

• 7

  Plate the creamy mashed potatoes, top with the crispy chicken, and garnish with freshly snipped chives.