NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

1.5 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 tbsp avocado oil

0.25 cup chicken bone broth

1 tsp nutritional yeast

1 cup green beans

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  In a shallow bowl, pour the buttermilk. In a second bowl, whisk together the almond flour, half of the arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Dip the chicken into the buttermilk, then dredge thoroughly in the flour mixture, pressing firmly to adhere.

• 4

  Heat the avocado oil in a large skillet over medium heat. Once shimmering, add the chicken and cook for 5-6 minutes per side until golden-brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken and let it rest on a wire rack. In the same skillet, whisk the chicken bone broth, nutritional yeast, and the remaining arrowroot powder into the pan drippings.

• 6

  Simmer the gravy for 2 minutes while whisking constantly until thickened and velvety.

• 7

  While the gravy simmers, steam the green beans until bright green and tender-crisp.

• 8

  Serve the crispy chicken topped with the warm gravy alongside the steamed green beans.