NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Arrowroot powder

0.25 tsp Poultry seasoning

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged for at least 20 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure a thick and even coating.

• 4

  Heat the avocado oil in a medium skillet over medium heat and sear the chicken for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees.

• 5

  Remove the chicken from the pan and set aside to rest while you whisk the almond milk, remaining teaspoon of arrowroot powder, and poultry seasoning into the pan drippings.

• 6

  Simmer the gravy over low heat for 2 minutes until thickened and smooth, then pour over the chicken and serve immediately.