NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup 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

1 tsp ghee

1 tsp arrowroot powder

0.5 cup unsweetened almond milk

0.25 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk; let it marinate for 20 minutes.

• 2

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

• 3

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

• 4

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

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

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

• 7

  In the same skillet, melt the ghee and whisk in the arrowroot powder for 1 minute to create a roux.

• 8

  Slowly pour in the almond milk and dried thyme while whisking constantly until the gravy thickens and becomes smooth.

• 9

  Serve the crispy chicken immediately, drizzled with the warm herb gravy.