NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp buttermilk

1 tbsp whole wheat flour

1 tbsp panko breadcrumbs

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

0.5 medium yellow potato

1 tbsp unsweetened almond milk

1 tsp ghee

1 small whole wheat biscuit

0.25 cup chicken bone broth

0.5 tsp arrowroot powder

PREPARATION

• 1

  Peel and cube the potato, then boil in salted water until tender.

• 2

  Marinate the chicken breast in buttermilk, sea salt, black pepper, and garlic powder for 15 minutes.

• 3

  Dredge the marinated chicken in a mixture of whole wheat flour and panko breadcrumbs.

• 4

  Air-fry the chicken at 375°F for 12-15 minutes, spraying with avocado oil until the coating is golden and crispy.

• 5

  Mash the cooked potato with almond milk and ghee until smooth and fluffy.

• 6

  Whisk chicken bone broth and arrowroot powder in a small saucepan over medium heat until thickened into a savory gravy.

• 7

  Plate the mashed potatoes and warm biscuit, then top with the fried chicken and a generous drizzle of gravy.