NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

1 tbsp Avocado oil

0.25 cup Unsweetened almond milk

0.5 tsp Arrowroot powder

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and let it soak for 15 minutes to tenderize.

• 2

  In a shallow dish, whisk together the 2 tablespoons of arrowroot powder, sea salt, black pepper, garlic powder, onion powder, and paprika.

• 3

  Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge it thoroughly in the seasoned arrowroot mixture.

• 4

  Heat the avocado oil in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side until the exterior is golden and the center is cooked through.

• 5

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

• 6

  In the same skillet, whisk in the almond milk and the remaining 0.5 teaspoon of arrowroot powder, scraping up the browned bits from the bottom of the pan.

• 7

  Simmer the gravy for 2 minutes until it reaches a thick, velvety consistency, then pour it over the chicken and serve immediately.