NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

4 tsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup unsweetened cashew milk

PREPARATION

• 1

  Slice the chicken breast into even cutlets and soak them in the buttermilk for 15 minutes to tenderize.

• 2

  In a shallow bowl, whisk together the almond flour, 3 teaspoons of arrowroot powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove each chicken cutlet from the buttermilk and dredge in the flour mixture, pressing firmly to ensure an even, thick coating.

• 4

  Heat the avocado oil in a large non-stick skillet over medium heat and sear the chicken until the crust is golden and the center is cooked through, about 4 to 5 minutes per side.

• 5

  Transfer the chicken to a plate and keep warm; in the same skillet, whisk together the cashew milk and the remaining 1 teaspoon of arrowroot powder.

• 6

  Simmer the sauce briefly while scraping up any browned bits from the pan until it thickens into a smooth gravy, then pour over the chicken to serve.