NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

1 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

1 tbsp avocado oil

0.25 cup chicken broth

1 tbsp full-fat coconut milk

0.25 tsp dried thyme

1 cup green beans

PREPARATION

• 1

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

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure an even coating.

• 4

  Heat avocado oil in a skillet over medium heat. Once hot, add the chicken and cook for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside to rest. To the same skillet, add the chicken broth, coconut milk, and dried thyme.

• 6

  Whisk the sauce over medium-low heat, scraping up any browned bits from the pan, until the gravy thickens slightly.

• 7

  Steam the green beans in a separate pot for 4-5 minutes until tender-crisp.

• 8

  Serve the chicken alongside the green beans and drizzle the warm gravy over the top.