NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp arrowroot powder

1 tbsp almond flour

1 tbsp avocado oil

0.25 cup unsweetened almond milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and pound to a uniform half-inch thickness.

• 2

  In a shallow bowl, whisk together the buttermilk, sea salt, black pepper, garlic powder, and onion powder.

• 3

  Submerge the chicken in the buttermilk mixture and let it marinate for at least 15 minutes.

• 4

  In a separate shallow dish, combine the arrowroot powder and almond flour.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  To the same pan, whisk in the almond milk and dried thyme, scraping up any browned bits from the bottom with a spatula.

• 10

  Simmer the sauce for 2-3 minutes until it thickens into a velvety gravy, then pour over the chicken and serve immediately.