NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

0.5 tbsp avocado oil

0.5 tsp ghee

1 tsp whole wheat flour

0.5 cup unsweetened almond milk

0.13 tsp dried thyme

PREPARATION

• 1

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

• 2

  In a shallow dish, soak the chicken in the buttermilk for 15 minutes to tenderize.

• 3

  In a separate bowl, whisk together 2 tablespoons of whole wheat flour, sea salt, black pepper, garlic powder, and paprika.

• 4

  Remove the chicken from the buttermilk and dredge it thoroughly in the flour mixture, pressing down to ensure a thick coating.

• 5

  Heat avocado oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside; wipe the skillet clean.

• 7

  Melt the ghee in the skillet over medium heat, then whisk in the remaining teaspoon of flour for 1 minute to create a roux.

• 8

  Slowly pour in the almond milk while whisking constantly, then add the dried thyme.

• 9

  Simmer the gravy for 2-3 minutes until it thickens into a silky consistency.

• 10

  Drizzle the warm gravy over the crispy chicken and serve immediately.