NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup chicken bone broth

1 tsp arrowroot powder

1 tbsp plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place the chicken breast in a shallow bowl with the buttermilk and let it soak for 10 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the almond flour mixture until evenly coated.

• 5

  Place the chicken on the prepared baking sheet and lightly mist the top with avocado oil.

• 6

  Bake for 20-25 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.

• 7

  While the chicken bakes, combine the chicken bone broth and arrowroot powder in a small saucepan over medium heat, whisking constantly until the mixture thickens into a gravy.

• 8

  Remove the gravy from the heat and stir in the Greek yogurt until completely smooth and creamy.

• 9

  Slice the crispy chicken and serve immediately with the warm gravy drizzled over the top.