NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in buttermilk in a shallow dish and refrigerate for at least 30 minutes.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden and crispy.

• 6

  Remove the chicken to a plate; whisk the almond milk and arrowroot powder into the hot skillet to scrape up the browned bits and thicken into a gravy.

• 7

  Pour the velvety gravy over the chicken and garnish with chopped fresh parsley before serving.