NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

2 tbsp almond flour

1 tbsp arrowroot starch

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

1 large egg

1 tsp avocado oil

0.5 cup chicken bone broth

1 tsp arrowroot starch

1 cup green beans

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a shallow bowl, whisk the egg until smooth. In a separate shallow bowl, combine the almond flour, 1 tablespoon of arrowroot starch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then dredge it thoroughly in the seasoned flour mixture until fully coated.

• 4

  Place the chicken on the prepared baking sheet and drizzle or spray with avocado oil to help the crust crisp up.

• 5

  Bake for 20 to 25 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.

• 6

  While the chicken bakes, steam the green beans in a small amount of water until tender-crisp, about 5 minutes.

• 7

  To make the gravy, whisk the chicken bone broth and the remaining 1 teaspoon of arrowroot starch in a small saucepan over medium heat until it simmers and thickens into a velvety consistency.

• 8

  Plate the crispy chicken alongside the green beans and pour the warm gravy over the top.