NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

0.5 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, letting it marinate for at least 20 minutes.

• 2

  In a separate bowl, whisk together the almond flour, 1 tablespoon of arrowroot powder, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

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

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the crust is deeply golden and the center is cooked through.

• 5

  Remove the chicken from the pan and set aside; whisk the almond milk and the remaining teaspoon of arrowroot powder into the hot skillet drippings.

• 6

  Simmer the gravy for 2 minutes until thickened and smooth, then pour it over the chicken and garnish with fresh thyme.