NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.25 cup Chicken bone broth

0.25 cup Unsweetened almond milk

1 tsp Arrowroot starch

1 cup Green beans

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk, allowing it to marinate for 15 minutes.

• 2

  In a shallow dish, whisk together the almond flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

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

• 4

  Heat the avocado oil in a medium skillet over medium heat.

• 5

  Add the chicken to the skillet and cook for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the pan and set aside to rest.

• 7

  In the same skillet, whisk together the chicken bone broth, almond milk, and arrowroot starch to create the gravy.

• 8

  Simmer the gravy over medium-low heat for 2 to 3 minutes until it thickens into a velvety consistency.

• 9

  Steam the green beans until tender-crisp.

• 10

  Serve the chicken topped with the warm gravy alongside the steamed green beans.