NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp 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

1 tsp arrowroot starch

1 tbsp unsweetened almond milk

0.25 tsp dried thyme

PREPARATION

• 1

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

• 2

  In a shallow bowl, submerge the chicken in the buttermilk and let it soak for 10 minutes.

• 3

  In a separate shallow dish, whisk together the almond flour, 1 tablespoon of 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. Once hot, add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees.

• 6

  Remove the chicken from the skillet and set aside on a plate.

• 7

  In the same skillet, whisk together the chicken bone broth, almond milk, dried thyme, and the remaining 1 teaspoon of arrowroot starch.

• 8

  Simmer the sauce over medium-low heat for 2-3 minutes, whisking constantly until it thickens into a creamy gravy.

• 9

  Pour the gravy over the crispy chicken and serve immediately.