NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup chicken bone broth

1 tbsp heavy cream

1 tsp fresh parsley

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 the meat.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge it thoroughly in the flour mixture until well-coated on all sides.

• 4

  Lightly coat the chicken with avocado oil and place it in the air fryer at 400°F for 12 to 15 minutes, flipping halfway through, until golden and crisp.

• 5

  While the chicken cooks, whisk together the chicken bone broth, the remaining arrowroot powder, and heavy cream in a small saucepan over medium heat.

• 6

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