NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup 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 Paprika

0.25 cup Unsweetened almond milk

1 tsp Whole wheat flour

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly in the arrowroot mixture until evenly coated.

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side, or until the exterior is golden-brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

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

• 7

  In the same skillet with the remaining drippings, whisk in the whole wheat flour for 1 minute, then slowly pour in the almond milk while whisking constantly.

• 8

  Simmer the gravy for 2-3 minutes until thickened and smooth, then pour over the chicken and serve immediately.