NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp arrowroot powder

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.5 cup chicken bone broth

1 tbsp unsweetened almond milk

1 tsp arrowroot powder

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for at least 20 minutes.

• 2

  In a shallow dish, whisk together 2 tablespoons of arrowroot powder, sea salt, black pepper, garlic powder, onion powder, and paprika.

• 3

  Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the seasoned arrowroot mixture until fully coated.

• 4

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

• 5

  Carefully place chicken in the pan and sear for 4-5 minutes per side until the coating is golden brown and the internal temperature reaches 165°F.

• 6

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

• 7

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

• 8

  Whisk the remaining teaspoon of arrowroot powder with a splash of water to create a slurry, then stir it into the pan.

• 9

  Simmer the gravy for 2-3 minutes until thickened, then pour over the crispy chicken and serve immediately.