NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

0.25 cup whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp whole wheat flour

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with the buttermilk and let it soak for 15 minutes to tenderize.

• 2

  In a separate shallow dish, whisk together the 0.25 cup whole wheat flour, 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, pressing to ensure a thick coating.

• 4

  Heat the avocado oil in a large skillet over medium heat and sear the chicken for 6 minutes per side until the crust is golden and the center is cooked through.

• 5

  Remove the chicken from the pan and set aside; whisk the 1 tsp of flour into the remaining oil and drippings in the skillet.

• 6

  Slowly whisk in the almond milk, simmering for 2 minutes until the gravy reaches a smooth, creamy consistency.

• 7

  Steam the green beans in a small amount of water for 5 minutes until vibrant and tender-crisp.

• 8

  Serve the crispy chicken topped with the warm gravy alongside the steamed green beans.