NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

1.5 tbsp Arrowroot powder

1 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 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 bowl, combine the buttermilk with half of the salt, pepper, garlic powder, and onion powder.

• 3

  Submerge the chicken in the buttermilk mixture and marinate in the refrigerator for at least 30 minutes.

• 4

  In a separate shallow dish, whisk together the 1.5 tablespoons of arrowroot powder with the remaining salt, pepper, garlic powder, and onion powder.

• 5

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the arrowroot mixture, pressing to ensure a thick coating.

• 6

  Heat the avocado oil in a non-stick skillet over medium heat and sear the chicken 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 pan and set aside to rest.

• 8

  In the same skillet, whisk together the almond milk, the remaining teaspoon of arrowroot powder, and the dried thyme into the pan drippings.

• 9

  Simmer the gravy over medium-low heat for 2 to 3 minutes until thickened and smooth.

• 10

  Slice the chicken and serve immediately topped with the warm creamy gravy.