NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup chicken broth

2 tbsp unsweetened almond milk

1 tsp arrowroot powder

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour buttermilk over it to marinate for 20 minutes.

• 2

  In a separate plate, whisk together the whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the seasoned flour mixture.

• 4

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

• 5

  Carefully place the chicken in the pan and cook for 5 to 6 minutes per side until the exterior is golden-brown and the chicken is cooked through.

• 6

  Remove the chicken from the pan and set aside, then whisk the chicken broth, almond milk, and arrowroot powder into the remaining pan drippings.

• 7

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