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 smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tsp honey

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness for uniform cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged. Marinate for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge it thoroughly in the seasoned flour mixture until well-coated.

• 5

  Heat the avocado oil in a cast-iron skillet over medium heat until the oil is shimmering.

• 6

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 165°F.

• 7

  Transfer the chicken to a plate and immediately drizzle with the honey while the crust is still hot.