NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.25 cup low-sodium chicken broth

1 tbsp unsweetened almond milk

1 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; let marinate for 20 minutes.

• 2

  In a separate small bowl, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side, or until the coating is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the pan and set aside to rest.

• 7

  In the same skillet, whisk in the chicken broth and almond milk, scraping up any browned bits from the bottom of the pan.

• 8

  Stir in the fresh thyme and simmer the sauce for 2-3 minutes until it thickens into a creamy gravy.

• 9

  Pour the warm gravy over the chicken and serve immediately.