NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

3 tbsp Whole wheat flour

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 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Whole wheat flour

1 tsp Fresh parsley

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated.

• 2

  In a separate small bowl, whisk together 3 tablespoons of whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge it thoroughly in the seasoned flour mixture.

• 4

  Heat avocado oil in a medium skillet over medium-high heat until shimmering.

• 5

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside to rest.

• 7

  Reduce heat to medium, whisk 1 teaspoon of flour into the remaining pan drippings for 30 seconds, then slowly whisk in the almond milk.

• 8

  Simmer the gravy until thickened, stir in the fresh parsley, and pour over the chicken before serving.