NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1.5 tbsp whole wheat flour

0.5 tbsp avocado oil

0.25 cup unsweetened almond milk

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

PREPARATION

• 1

  Pound the chicken breast to an even thickness and slice into thin strips.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring all pieces are submerged for at least 15 minutes.

• 3

  In a separate small bowl, whisk together 1 tablespoon of the flour with the garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove each chicken strip from the buttermilk, allowing excess to drip off, and dredge through the flour mixture until lightly coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 7

  Remove the chicken from the pan and set aside; whisk the remaining 0.5 tablespoon of flour into the residual pan drippings for 30 seconds.

• 8

  Slowly whisk in the almond milk, scraping the bottom of the pan to incorporate the flavor, and simmer until the gravy has thickened to your desired consistency.

• 9

  Drizzle the warm gravy over the chicken and serve immediately.