NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

4 tbsp whole wheat panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp ghee

1 tsp whole wheat flour

0.33 cup unsweetened almond milk

1 tsp avocado oil spray

PREPARATION

• 1

  Preheat your oven to 400°F and place a wire cooling rack over a large baking sheet.

• 2

  Place the chicken breast in a bowl with the buttermilk and let it marinate for 20 minutes in the refrigerator.

• 3

  In a shallow dish, whisk together the panko breadcrumbs, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the breadcrumb mixture.

• 5

  Place the coated chicken onto the wire rack and lightly mist the top with avocado oil spray.

• 6

  Bake for 18 to 22 minutes, or until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken bakes, prepare the gravy by melting the ghee in a small saucepan over medium heat.

• 8

  Whisk the whole wheat flour into the ghee and cook for 1 minute to create a light roux.

• 9

  Slowly pour in the almond milk while whisking constantly until the sauce thickens into a smooth gravy.

• 10

  Season the gravy with a pinch of salt and pepper, then serve it immediately over the hot, crispy chicken.