NUTRITION

SERVINGS

INGREDIENTS

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

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp whole wheat flour

0.5 cup chicken bone broth

2 tbsp unsweetened almond milk

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the buttermilk and half of the garlic powder, onion powder, and smoked paprika.

• 3

  In a separate shallow dish, combine 2 tablespoons of whole wheat flour with the remaining garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

  Dip the chicken into the buttermilk mixture, then dredge in the seasoned flour until fully coated on all sides.

• 5

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

• 6

  Remove the chicken from the skillet and set aside; whisk the remaining 1 tablespoon of flour into the pan drippings for 1 minute.

• 7

  Slowly whisk in the chicken bone broth and almond milk, simmering until the gravy thickens into a smooth consistency.

• 8

  Serve the crispy chicken immediately, generously smothered with the warm gravy.