NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tsp ghee

1 tsp arrowroot powder

0.25 cup unsweetened almond milk

2 tbsp chicken bone broth

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and let soak for 20 minutes to tenderize.

• 2

  In a shallow dish, whisk together the almond flour, one tablespoon of arrowroot powder, garlic powder, onion powder, salt, and pepper.

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to create an even coating.

• 4

  Heat the avocado oil in a large skillet over medium heat and sear the chicken for 6 minutes per side until the exterior is golden and crispy.

• 5

  Transfer the chicken to a plate and wipe the skillet clean.

• 6

  Melt the ghee in the skillet, whisk in the remaining teaspoon of arrowroot powder, then slowly pour in the almond milk and broth.

• 7

  Simmer the gravy for 2 minutes until thickened and smooth, then stir in the fresh parsley.

• 8

  Slice the chicken and serve immediately with the warm gravy drizzled over the top.