NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Chicken breast

0.25 cup 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

0.25 cup Chicken bone broth

2 tbsp Unsweetened cashew milk

0.5 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Submerge the chicken in a bowl with the buttermilk and let it marinate for at least 15 minutes to tenderize.

• 3

  In a shallow dish, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure a thick, even coating.

• 5

  Heat the avocado oil in a large skillet over medium heat and fry the chicken until golden brown and cooked through, approximately 5 to 6 minutes per side.

• 6

  Transfer the chicken to a plate and use the remaining skillet drippings to whisk in the bone broth, cashew milk, and fresh thyme.

• 7

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