NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 tbsp honey

1 tbsp dijon mustard

1 cup broccoli florets

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated. Let it marinate for 20 minutes in the refrigerator.

• 2

  In a small bowl, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess liquid drip off, then dredge it thoroughly in the flour mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, whisk together the honey and Dijon mustard in a small ramekin to create the dipping sauce.

• 6

  Steam the broccoli florets for 4-5 minutes until tender-bright green.

• 7

  Serve the crispy chicken alongside the steamed broccoli with the honey mustard sauce on the side.