NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 cup Green beans

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a shallow bowl with the buttermilk to soak for 20 minutes.

• 2

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

• 3

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

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  While the chicken cooks, steam the green beans in a small amount of water for 3 to 4 minutes until bright green and tender-crisp.

• 7

  Plate the crispy chicken strips alongside the steamed green beans and serve immediately.