NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.25 cup buttermilk

1 tbsp arrowroot powder

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0.25 cup unsweetened almond milk

0.25 tsp ghee

0.5 tsp arrowroot powder

0.5 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and soak for 15 minutes to tenderize.

• 2

  In a shallow dish, whisk together the first portion of arrowroot powder, almond flour, garlic powder, onion powder, paprika, salt, and pepper.

• 3

  Remove the chicken from the buttermilk and dredge in the flour mixture until thoroughly coated on all sides.

• 4

  Heat avocado oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden and crispy.

• 5

  Remove the chicken to a plate and wipe the skillet clean; melt the ghee over medium heat and whisk in the remaining arrowroot powder.

• 6

  Gradually whisk in the almond milk and fresh thyme, simmering until the gravy is thick and velvety before pouring over the chicken.