NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 cup unsweetened almond milk

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 2

  In a separate small bowl, whisk together the almond flour, 2 teaspoons of arrowroot starch, sea salt, black pepper, garlic powder, onion powder, and smoked paprika.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the exterior is crispy and the internal temperature reaches 165 degrees.

• 5

  Remove the chicken from the pan and set aside; whisk the remaining 1 teaspoon of arrowroot starch into the almond milk.

• 6

  Pour the almond milk mixture into the hot skillet, scraping up any browned bits, and whisk constantly until the gravy thickens into a smooth sauce to pour over the chicken.