NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp 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

1 tbsp Avocado oil

0.25 cup Chicken bone broth

2 tbsp Unsweetened almond milk

1 tsp Arrowroot starch

1 cup Green beans

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is well coated; let it marinate for 10 minutes.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a medium skillet over medium heat. Once hot, add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, steam the green beans in a small pot with a splash of water until tender-crisp, about 5 minutes.

• 7

  Remove the chicken from the skillet and set aside to rest. In the same skillet, whisk together the bone broth, almond milk, and the remaining teaspoon of arrowroot starch.

• 8

  Simmer the sauce over medium-low heat, scraping up any browned bits from the pan, until the gravy thickens into a creamy consistency.

• 9

  Plate the chicken alongside the steamed green beans and drizzle the warm gravy over the top.