NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp whole wheat flour

1 tsp fresh parsley

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 small bowl, whisk together the 2 tablespoons of whole wheat flour, sea salt, black pepper, garlic powder, onion powder, and paprika.

• 3

  Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it thoroughly in the seasoned flour mixture until coated.

• 4

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

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

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

• 7

  In the same skillet, whisk the remaining 1 teaspoon of flour into the leftover oil and pan drippings for 30 seconds to create a roux.

• 8

  Slowly pour in the almond milk while whisking constantly until the gravy thickens into a velvety consistency.

• 9

  Stir in the fresh parsley and pour the warm gravy over the chicken before serving immediately.