NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 cup Unsweetened almond milk

1 tsp Arrowroot powder

1 tsp Fresh parsley

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk; marinate in the refrigerator for at least 30 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it thoroughly in the seasoned flour mixture.

• 4

  Heat the avocado oil in a skillet over medium heat and cook the chicken for 5 to 6 minutes per side until the exterior is golden and the center is cooked through.

• 5

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

• 6

  In a small bowl, whisk the almond milk and arrowroot powder together until smooth.

• 7

  Pour the milk mixture into the hot skillet, scraping up any browned bits from the bottom, and simmer until the gravy reaches a velvety consistency.

• 8

  Serve the chicken topped with the warm gravy and a garnish of fresh parsley.