NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness to ensure even cooking.

• 2

  Submerge the chicken in buttermilk and let it soak for at least 15 minutes to tenderize the meat.

• 3

  In a shallow dish, whisk together the whole wheat flour, sea salt, black pepper, garlic powder, and paprika.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the seasoned flour mixture.

• 5

  Heat the avocado oil in a cast-iron skillet over medium heat and pan-fry the chicken for 5 to 6 minutes per side until the exterior is golden and crispy.

• 6

  Transfer the chicken to a plate to rest; meanwhile, whisk the almond milk and arrowroot powder together in a small bowl.

• 7

  Pour the milk mixture into the hot skillet, scraping up any browned bits, and simmer for 2 minutes until the gravy is thick and velvety before pouring over the chicken.