NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

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

1 tsp arrowroot powder

1 tsp fresh parsley

PREPARATION

• 1

  Pound the chicken breast to an even half-inch thickness to ensure quick and even cooking.

• 2

  Soak the chicken in buttermilk with half of the sea salt and black pepper for 20 minutes to tenderize.

• 3

  Combine 2 tbsp arrowroot powder with garlic powder, onion powder, and smoked paprika in a shallow dish.

• 4

  Remove chicken from buttermilk and dredge in the arrowroot mixture, pressing firmly to create an even crust.

• 5

  Heat avocado oil in a large skillet over medium-high heat and fry chicken for 5 minutes per side until golden.

• 6

  Transfer chicken to a plate and whisk almond milk and 1 tsp arrowroot into the remaining pan drippings.

• 7

  Simmer the gravy for 2 minutes until it reaches a velvety consistency, then season with remaining salt and pepper.

• 8

  Pour the creamy gravy over the crispy chicken and garnish with fresh parsley before serving.