NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for at least 15 minutes.

• 2

  In a separate shallow dish, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the flour mixture, pressing firmly to adhere the coating.

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the crust is golden and crispy.

• 6

  While the chicken cooks, steam the green beans in a small amount of water for 4-5 minutes until tender-crisp.

• 7

  Serve the crispy chicken alongside the steamed green beans immediately.