NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp arrowroot powder

1 tbsp almond flour

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

0.25 cup chicken bone broth

0.5 tsp arrowroot powder

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even half-inch thickness, then soak in buttermilk for 20 minutes.

• 2

  In a shallow dish, whisk together 2 tablespoons of arrowroot powder, almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium heat until it begins to shimmer.

• 5

  Carefully place the chicken in the pan and cook for 5 to 6 minutes per side until the crust is golden and the internal temperature reaches 165 degrees.

• 6

  Remove the chicken to a plate and, in the same pan, whisk together the almond milk, bone broth, and the remaining teaspoon of arrowroot powder.

• 7

  Simmer the gravy for 2 minutes while whisking constantly until thickened and smooth, then pour over the crispy chicken and serve immediately.