NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat 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 onion powder

0.25 tsp smoked paprika

0.25 cup unsweetened almond milk

2 tbsp chicken bone broth

0.5 tsp arrowroot powder

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow bowl and marinate in the refrigerator for at least 30 minutes.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a medium skillet over medium heat until shimmering.

• 6

  Carefully place the chicken in the skillet and fry for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Remove the chicken from the pan and set it aside to rest on a wire rack.

• 8

  In the same skillet, whisk together the almond milk, bone broth, and arrowroot powder, scraping up any browned bits from the bottom of the pan.

• 9

  Simmer the sauce for 2-3 minutes until it thickens into a smooth gravy, then pour over the chicken and serve immediately.