NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup unsweetened almond milk

1 tsp arrowroot powder

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully submerged; marinate for 20 minutes.

• 2

  In a small bowl, whisk together the whole wheat flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside. In the same pan, whisk together the almond milk and arrowroot powder, scraping up any browned bits from the chicken.

• 6

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