NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1.5 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup unsweetened almond milk

0.5 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged to marinate for at least 15 minutes.

• 2

  In a separate shallow dish, whisk together the almond flour, 1 tablespoon of arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Transfer the chicken to a plate; in the same skillet, whisk the almond milk and the remaining 0.5 tablespoon of arrowroot powder into the pan drippings over low heat.

• 6

  Simmer the gravy for 2 minutes until it thickens into a velvety consistency, then stir in the fresh thyme and pour it over the crispy chicken.