NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Arrowroot starch

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

0.25 cup Chicken bone broth

1 tbsp Unsweetened cashew milk

1 tsp Fresh parsley

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated. Let it marinate for at least 15 minutes.

• 2

  In a separate small bowl, whisk together the arrowroot starch, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, and dredge it thoroughly in the seasoned arrowroot mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat. Once the oil is shimmering, add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set it aside to rest on a plate.

• 6

  Using the same skillet, reduce the heat to low and whisk in the chicken bone broth and cashew milk, scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 2-3 minutes until it thickens into a creamy gravy, then stir in the fresh parsley.

• 8

  Plate the chicken and drizzle the warm gravy over the top before serving.