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 Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 tbsp Dijon mustard

1 tsp Raw honey

2 cups Baby spinach

PREPARATION

• 1

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

• 2

  In a shallow bowl, soak the chicken in buttermilk for at least 15 minutes to tenderize.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge thoroughly in the flour mixture until well-coated.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the crust is crunchy and the internal temperature reaches 165°F.

• 7

  While the chicken is cooking, whisk together the Dijon mustard and raw honey in a small bowl until smooth.

• 8

  Plate the fresh baby spinach and top with the hot chicken breast, then finish with a drizzle of the honey mustard sauce.