NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup almond flour

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 tsp avocado oil

0.5 cup chicken bone broth

1 tbsp arrowroot powder

1 tbsp heavy cream

1 tsp fresh parsley

PREPARATION

• 1

  Place chicken breast in a shallow bowl with buttermilk and marinate for 15 minutes.

• 2

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

• 3

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

• 4

  Lightly spray the air fryer basket with avocado oil and cook chicken at 375°F for 12-15 minutes until golden and crispy.

• 5

  While chicken cooks, whisk bone broth and arrowroot powder in a small saucepan over medium heat until it begins to thicken.

• 6

  Stir in heavy cream and fresh parsley, simmering for 1 minute until the gravy is smooth and velvety.

• 7

  Serve the hot chicken breast immediately topped with the creamy herb gravy.