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 Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 cup Low-sodium chicken broth

1 tbsp Unsweetened almond milk

1 tsp Arrowroot powder

1 tsp Fresh parsley

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with the buttermilk to marinate for 15 minutes.

• 2

  In a separate dish, whisk together the flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk and dredge it in the flour mixture until evenly coated on all sides.

• 4

  Heat the avocado oil in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side until the crust is golden.

• 5

  Remove the chicken from the pan and set aside; whisk the chicken broth, almond milk, and arrowroot powder into the same skillet.

• 6

  Simmer the sauce over medium-low heat until it thickens into a creamy gravy, then pour it over the chicken and garnish with fresh parsley.