NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

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

0.5 cup unsweetened almond milk

1 tsp cornstarch

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully coated. Marinate for at least 20 minutes.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a medium skillet over medium heat. Once hot, add the chicken and cook for 5-7 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan and set aside to rest. In a small jar, whisk the almond milk and cornstarch together until smooth.

• 6

  Pour the almond milk mixture into the hot skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes until the gravy has thickened into a velvety consistency.

• 7

  Pour the gravy over the chicken, garnish with fresh parsley, and serve immediately.