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 smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup chicken bone broth

2 tbsp plain Greek yogurt

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk and marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

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

• 4

  Heat avocado oil in a large skillet over medium-high heat until shimmering.

• 5

  Carefully place the chicken in the skillet and cook for 5 to 7 minutes per side until the coating is golden-brown and the chicken is cooked through.

• 6

  Remove the chicken from the pan and set aside on a plate; lower the skillet heat to medium.

• 7

  Pour the chicken bone broth into the skillet, scraping up any browned bits from the bottom, then whisk in the Greek yogurt until a smooth, velvety gravy forms.

• 8

  Drizzle the warm gravy over the chicken and garnish with chopped fresh parsley before serving.