NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.25 cup unsweetened almond milk

0.5 tsp arrowroot starch

1 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with the buttermilk and soak for 15 minutes to tenderize.

• 2

  In a separate dish, whisk together the almond flour, 1 tablespoon of arrowroot starch, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess liquid drip off, then dredge it thoroughly in the flour mixture to coat.

• 4

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

• 5

  Remove the chicken from the pan and set it aside on a warm plate.

• 6

  To the same skillet, whisk in the almond milk, the remaining 0.5 teaspoon of arrowroot starch, and fresh thyme, scraping up any browned bits from the bottom.

• 7

  Simmer the sauce for 1-2 minutes until it thickens into a creamy gravy, then pour it over the chicken and serve immediately.