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.

• 2

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

• 3

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

• 4

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

• 5

  Heat the avocado oil in a cast-iron skillet or heavy pan over medium-high heat until shimmering.

• 6

  Carefully place the chicken in the pan and sear for 5-6 minutes per side until the coating is golden brown and the internal temperature reaches 165 degrees.

• 7

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

• 8

  In the same pan, whisk the almond milk and arrowroot powder into the remaining drippings over medium heat.

• 9

  Stir the gravy constantly for 2-3 minutes until it thickens into a velvety consistency.

• 10

  Plate the chicken and pour the warm gravy over the top before serving.