NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tsp garlic powder

1 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup unsweetened almond milk

1 tsp arrowroot powder

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly in the seasoned flour mixture until fully coated.

• 4

  Heat the avocado oil in a large skillet over medium heat and cook the chicken for 5-7 minutes per side until golden brown and cooked through.

• 5

  Transfer the chicken to a plate and keep warm; in the same skillet, whisk together the almond milk and arrowroot powder.

• 6

  Simmer the gravy for 2 minutes while scraping up the flavorful browned bits from the pan until it reaches a velvety consistency, then pour over the chicken.