NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp nutritional yeast

0.5 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  In a shallow bowl, submerge the chicken in the buttermilk and let marinate for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

• 5

  Heat the avocado oil in a medium skillet over medium heat. Once shimmering, add the chicken 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 on a wire rack.

• 7

  In the same skillet over low heat, whisk in the almond milk, nutritional yeast, and dried thyme, scraping up any browned bits from the bottom of the pan.

• 8

  Simmer the gravy for 2-3 minutes until thickened, then pour over the chicken and serve immediately.