NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

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

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.

• 2

  In a separate small bowl, whisk together the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

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

• 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 exterior is golden and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside to rest.

• 6

  In the same skillet, whisk together the unsweetened almond milk and arrowroot powder, scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the gravy for 2 minutes until thickened, stir in the fresh parsley, and pour over the crispy chicken.