NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp avocado oil

0.25 cup chicken bone broth

1 tsp ghee

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and soak for at least 20 minutes to tenderize the meat.

• 2

  In a shallow dish, whisk together the arrowroot powder, garlic powder, onion powder, sea salt, black pepper, and smoked paprika.

• 3

  Remove the chicken from the buttermilk, letting any excess liquid drip off, then dredge thoroughly in the seasoned arrowroot mixture.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and pan-fry the chicken for 5-6 minutes per side until golden and cooked through.

• 5

  Transfer the chicken to a plate; in the same pan, add the ghee and chicken bone broth, whisking constantly to scrape up the browned bits until the sauce has thickened.

• 6

  Pour the velvety gravy over the chicken and garnish with freshly chopped parsley before serving.