NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup chicken bone broth

1 tbsp unsweetened almond milk

1 tsp arrowroot powder

0.25 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, letting it marinate for 20 minutes to tenderize.

• 2

  In a separate bowl, whisk together the almond flour, one tablespoon of arrowroot powder, garlic powder, onion powder, paprika, salt, and pepper.

• 3

  Remove the chicken from the buttermilk and dredge it thoroughly in the flour mixture, pressing to adhere.

• 4

  Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the pan and whisk the bone broth, almond milk, remaining teaspoon of arrowroot, and thyme into the pan drippings.

• 6

  Simmer the gravy for 2 minutes until it reaches a velvety consistency, then pour it over the chicken and serve immediately.