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

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 cup Low-sodium chicken broth

1 tsp Arrowroot powder

1 tbsp Plain Greek yogurt

PREPARATION

• 1

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

• 2

  In a separate small bowl, combine the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper until well mixed.

• 3

  Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it thoroughly in the seasoned flour mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the crust is golden and the center is cooked through.

• 5

  Remove the chicken from the pan and set aside to rest; in the same pan, whisk together the chicken broth and arrowroot powder to deglaze the surface.

• 6

  Simmer the liquid for 2 minutes until it thickens into a sauce, then remove from heat and stir in the Greek yogurt for a creamy finish.

• 7

  Serve the chicken immediately with the warm gravy drizzled over the top for a clean version of a classic comfort dish.