NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

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

1 tbsp Avocado oil

0.5 cup Unsweetened almond milk

1 tsp Arrowroot powder

0.13 tsp Poultry seasoning

PREPARATION

• 1

  Slice the chicken breast into even strips to ensure uniform cooking.

• 2

  Place the chicken in a bowl with buttermilk and marinate for at least 20 minutes.

• 3

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

• 4

  Remove each chicken strip from the buttermilk and dredge in the flour mixture, pressing firmly to coat.

• 5

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

• 6

  Cook the chicken for 4 to 5 minutes per side until the coating is golden and the center is no longer pink.

• 7

  Remove the chicken from the pan and set aside; whisk the almond milk, one teaspoon of arrowroot, and poultry seasoning into the same skillet.

• 8

  Simmer the gravy for 2 minutes until thickened, then serve immediately over the warm chicken.