NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 tbsp Ghee

0.5 tbsp Whole wheat flour

0.25 cup Unsweetened almond milk

0.13 tsp Dried thyme

PREPARATION

• 1

  In a shallow dish, submerge the chicken breast in low-fat buttermilk and marinate for at least 20 minutes to tenderize.

• 2

  In a separate bowl, whisk together the 2 tablespoons of whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

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

• 4

  Heat avocado oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside; reduce heat to medium and melt the ghee in the same skillet, scraping up any browned bits.

• 6

  Whisk the remaining 0.5 tablespoon of flour into the ghee for 1 minute, then slowly pour in the almond milk and dried thyme while whisking constantly.

• 7

  Simmer the gravy for 2-3 minutes until it reaches a velvety consistency, then serve immediately over the fried chicken.