NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

1 tsp fresh thyme

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 plate, whisk together the almond flour, 1 tablespoon of arrowroot powder, garlic powder, onion powder, sea salt, black pepper, and smoked paprika.

• 3

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

• 4

  Heat the avocado oil in a medium skillet over medium heat until shimmering.

• 5

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside to rest on a plate.

• 7

  In the same pan, whisk the almond milk and the remaining 1 teaspoon of arrowroot powder into the pan drippings, simmering for 2 minutes until the gravy thickens.

• 8

  Stir in the fresh thyme and pour the warm gravy over the chicken before serving.