NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

1 tbsp avocado oil

1 cup green beans

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

PREPARATION

• 1

  Slice the chicken breast into even strips to ensure uniform cooking.

• 2

  Place the chicken strips in a bowl with the buttermilk and let marinate for at least 20 minutes in the refrigerator.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, allowing the excess to drip off, and dredge thoroughly in the seasoned flour mixture.

• 5

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

• 6

  Carefully place the chicken in the skillet and fry for 4-5 minutes per side until the exterior is golden-brown and crispy.

• 7

  While the chicken is cooking, steam the green beans in a small amount of water until they are tender-crisp and bright green.

• 8

  Serve the hot crispy chicken immediately alongside the steamed green beans.