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 smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp dijon mustard

1 tsp raw honey

0.5 tsp apple cider vinegar

PREPARATION

• 1

  Slice chicken breast into even 1-inch thick strips to ensure uniform cooking.

• 2

  Place chicken strips in a shallow bowl and pour buttermilk over them, letting them marinate for 20 minutes.

• 3

  In a separate wide dish, whisk together almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

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

• 5

  Heat avocado oil in a large non-stick skillet over medium heat until shimmering.

• 6

  Carefully place chicken in the skillet and cook for 4-5 minutes per side until the coating is golden brown and the internal temperature reaches 165°F.

• 7

  In a small ramekin, whisk together the dijon mustard, raw honey, and apple cider vinegar until smooth.

• 8

  Serve the hot chicken strips immediately with the honey-mustard sauce on the side for dipping.