NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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 cup green beans

PREPARATION

• 1

  Slice the chicken breast into even strips to ensure uniform cooking and maximum surface area for the crust.

• 2

  Place the chicken strips in a shallow bowl and pour the buttermilk over them, soaking for at least 15 minutes to tenderize the meat.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned flour mixture.

• 5

  Press the coating firmly onto the chicken with your fingers to ensure it adheres well for a superior crunch.

• 6

  Heat the avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 7

  Carefully place the chicken in the pan and fry for 4 to 5 minutes per side until the coating is deeply golden and the chicken is cooked through.

• 8

  Steam the green beans in a small amount of water for 4 minutes until bright green and serve immediately alongside the crispy chicken.