NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 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

0.25 tsp Smoked paprika

1 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Nutritional yeast

PREPARATION

• 1

  Place the chicken breast in a shallow dish and cover with buttermilk, marinating in the refrigerator for at least 30 minutes.

• 2

  In a small bowl, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, black pepper, and smoked paprika.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge thoroughly in the flour and spice mixture until evenly coated.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-7 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

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

• 7

  In the same pan, lower the heat and whisk in the unsweetened almond milk and nutritional yeast, scraping up any browned bits from the bottom.

• 8

  Simmer the gravy for 2 minutes until thickened, then pour over the chicken and serve immediately.