NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup green beans

PREPARATION

• 1

  Slice the chicken breast into even 1-inch thick strips to ensure uniform cooking.

• 2

  Place the chicken strips in a bowl and pour the buttermilk over them, tossing to coat, and let marinate for 15 minutes.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, shaking off the excess, and dredge thoroughly in the flour mixture until fully coated.

• 5

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

• 6

  Place the chicken in the skillet and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 7

  While the chicken is searing, steam the green beans in a steamer basket over boiling water for 5-6 minutes until tender-crisp.

• 8

  Serve the crispy chicken strips immediately alongside the fresh steamed green beans.