NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 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 arrowroot powder

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, allowing it to marinate for at least 20 minutes.

• 2

  In a separate small dish, combine the whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture until it is thoroughly and evenly coated.

• 4

  Heat the avocado oil in a medium non-stick skillet over medium-high heat.

• 5

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the skillet and set aside; in the same pan, whisk together the almond milk and arrowroot powder over medium heat.

• 7

  Stir the gravy constantly for 2 to 3 minutes until it thickens into a velvety consistency, then pour over the chicken and garnish with fresh parsley.