NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 cup Chicken bone broth

1 tbsp Whole milk

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow dish and pour the buttermilk over it, ensuring it is fully submerged, and marinate for 20 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing to adhere.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Remove the chicken from the skillet and set aside to rest on a wire rack.

• 8

  In the same skillet, whisk in the chicken bone broth and fresh thyme, scraping up any browned bits from the bottom.

• 9

  Stir in the whole milk and simmer for 3 to 4 minutes until the gravy has thickened to your desired consistency.

• 10

  Drizzle the warm gravy over the chicken and serve immediately.