NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Arrowroot powder

1 tbsp Almond flour

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

0.25 cup Unsweetened almond milk

0.5 tsp Dijon mustard

PREPARATION

• 1

  Slice the chicken breast into even-sized strips or thin cutlets to ensure even cooking.

• 2

  In a shallow bowl, whisk together the buttermilk and Dijon mustard, then submerge the chicken and let marinate for 10 minutes.

• 3

  In a separate small bowl, combine the arrowroot powder, almond flour, sea salt, black pepper, garlic powder, and paprika.

• 4

  Remove each piece of chicken from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture until well-coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and cook for 4-5 minutes per side until the coating is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Remove the chicken from the pan and set aside to rest.

• 8

  To make the gravy, lower the heat to medium and add the almond milk to the remaining pan drippings, whisking constantly to incorporate any browned bits.

• 9

  Simmer the sauce for 2 minutes until it thickens into a creamy consistency, then pour over the crispy chicken and serve immediately.