NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

2 tbsp almond flour

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

0.5 cup unsweetened almond milk

1 tsp nutritional yeast

1 tsp arrowroot powder

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even thickness, then slice into wide strips.

• 2

  Submerge the chicken strips in the buttermilk in a shallow bowl and let marinate for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together 2 tablespoons of arrowroot powder, almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 4

  Dredge each piece of chicken in the flour mixture, pressing firmly to ensure a thick, even coating.

• 5

  Heat the avocado oil in a large skillet over medium heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside on a plate.

• 7

  In the same skillet, whisk the almond milk, nutritional yeast, and the remaining 1 teaspoon of arrowroot powder into the pan drippings.

• 8

  Simmer the sauce over medium-low heat for 2-3 minutes, whisking constantly until the gravy thickens into a smooth consistency.

• 9

  Serve the crispy chicken immediately topped with the warm gravy.