NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup whole wheat 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

1 tbsp avocado oil

0.5 cup low-sodium chicken broth

1 tsp arrowroot powder

1 tbsp unsweetened almond milk

1 tsp fresh thyme

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to soak for 20 minutes.

• 2

  In a shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned flour mixture.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and fry the chicken for 4-5 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; in the same pan, whisk together the chicken broth, arrowroot powder, and almond milk.

• 6

  Simmer the sauce over medium heat for 2 minutes until thickened into a velvety gravy, then stir in the fresh thyme and serve over the chicken.