NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

2 tbsp plain Greek yogurt

0.25 cup chicken bone broth

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it soak for 10 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it thoroughly in the flour mixture until evenly coated.

• 4

  Heat the avocado oil in a large skillet over medium heat and pan-fry the chicken for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165 degrees.

• 5

  While the chicken cooks, steam the green beans in a small amount of water until tender-crisp.

• 6

  Remove the chicken from the pan and set aside; whisk the chicken bone broth into the pan drippings, then stir in the Greek yogurt to create a smooth gravy.

• 7

  Serve the crispy chicken drizzled with the creamy gravy alongside the steamed green beans.