NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

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

0.5 cup unsweetened almond milk

1 tsp arrowroot powder

1 tsp nutritional yeast

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even half-inch thickness for uniform cooking.

• 2

  Submerge the chicken in buttermilk in a shallow dish and refrigerate for 30 minutes to tenderize the meat.

• 3

  In a separate bowl, whisk together the whole wheat flour, garlic powder, onion powder, paprika, salt, and pepper.

• 4

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

• 5

  Heat avocado oil in a cast-iron skillet over medium heat and sear the chicken for 5-6 minutes per side until the crust is golden brown.

• 6

  Transfer the chicken to a plate; in the same skillet, whisk almond milk, arrowroot powder, and nutritional yeast into the pan juices.

• 7

  Simmer the gravy for 2 minutes until thickened and smooth, then pour over the crispy chicken.