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

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup chicken bone broth

1 tsp arrowroot starch

1 tsp fresh thyme

PREPARATION

• 1

  Place chicken breast in a bowl and pour buttermilk over it; let marinate for at least 15 minutes.

• 2

  In a shallow dish, whisk together almond flour, 1 tablespoon of arrowroot starch, garlic powder, onion powder, salt, and pepper.

• 3

  Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.

• 4

  Heat avocado oil in a skillet over medium heat and cook chicken for 6 minutes per side until golden brown and cooked through.

• 5

  Remove chicken from the pan and set aside; whisk the remaining 1 teaspoon of arrowroot starch into the chicken bone broth.

• 6

  Pour broth mixture into the hot skillet, scraping up browned bits, and simmer with fresh thyme until the gravy thickens.

• 7

  Serve the crispy chicken topped with the warm savory gravy.