NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.25 cup chicken broth

1 tbsp unsweetened almond milk

0.5 tsp arrowroot powder

PREPARATION

• 1

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

• 2

  Place chicken in a bowl with buttermilk and soak for 20 minutes to tenderize.

• 3

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

• 4

  Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing firmly to coat.

• 5

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

• 6

  Cook chicken for 4 to 5 minutes per side until the exterior is golden-brown and the internal temperature reaches 165 degrees.

• 7

  Remove chicken and set aside; in the same skillet, whisk together chicken broth, almond milk, and arrowroot powder.

• 8

  Simmer the sauce for 2 minutes until it thickens into a smooth gravy, then pour over the crispy chicken.