NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 tsp Ghee

0.5 cup Unsweetened cashew milk

1 tsp Fresh thyme

PREPARATION

• 1

  Slice the chicken breast into even-sized cutlets or strips for uniform cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring every piece is coated, and marinate for 20 minutes.

• 3

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

• 4

  Remove each piece of chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned arrowroot mixture.

• 5

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 6

  Add the chicken to the skillet and sear for 4-5 minutes per side until the coating is golden-brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the skillet and set aside on a plate to rest.

• 8

  In the same skillet, melt the ghee over medium heat, scraping up any browned bits from the pan.

• 9

  Whisk 1 teaspoon of the remaining seasoned arrowroot into the cashew milk, then pour into the skillet with the fresh thyme.

• 10

  Simmer the sauce for 2-3 minutes, whisking constantly, until the gravy reaches a velvety consistency.

• 11

  Plate the crispy chicken and pour the warm herb gravy over the top before serving.