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

0.5 cup Unsweetened almond milk

1 tsp Arrowroot starch

0.25 tsp Dried thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for 20 minutes to tenderize.

• 2

  In a separate wide dish, whisk together the almond flour, one tablespoon of arrowroot starch, 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 seasoned flour mixture until evenly coated.

• 4

  Heat the avocado oil in a large skillet over medium heat and pan-fry the chicken for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165 degrees.

• 5

  Remove the chicken to a plate; in the same skillet, whisk together the almond milk, remaining teaspoon of arrowroot starch, and dried thyme over medium-low heat.

• 6

  Stir the gravy constantly until it thickens into a velvety consistency, then serve it immediately over the crispy chicken.