NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Arrowroot powder

1 tbsp Avocado oil

0.25 cup Unsweetened almond milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk, letting it marinate for at least 20 minutes to tenderize the meat.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting excess drip off, and dredge it thoroughly in the seasoned arrowroot mixture until evenly coated.

• 4

  Heat the avocado oil in a cast-iron skillet over medium heat and sear the chicken for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Transfer the chicken to a plate to rest, then whisk the almond milk into the remaining pan drippings, scraping up the browned bits until the gravy thickens into a creamy consistency to pour over the chicken.