NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

1.5 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.25 cup unsweetened almond milk

0.5 tsp poultry seasoning

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness, then cut into large strips.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring every piece is coated; let marinate for at least 20 minutes.

• 3

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

• 4

  Remove each piece of chicken from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture, pressing the coating firmly onto the meat.

• 5

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

• 6

  Add the chicken to the pan and cook for 4-5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and set aside on a plate.

• 8

  In the same pan with the remaining bits and oil, lower the heat to medium and pour in the almond milk and poultry seasoning.

• 9

  Whisk constantly for 2-3 minutes, scraping up the browned bits from the bottom of the pan until the gravy has thickened to your liking.

• 10

  Serve the chicken immediately topped with the warm creamy gravy.