NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 cup Unsweetened almond milk

1 tsp Arrowroot starch

PREPARATION

• 1

  Place the chicken breast in a small bowl with the buttermilk and let marinate for at least 15 minutes to tenderize.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium heat and fry the chicken for 5 to 6 minutes per side until the exterior is golden and crispy.

• 5

  Remove the chicken from the pan and set aside; whisk the remaining teaspoon of arrowroot starch into the almond milk.

• 6

  Pour the almond milk mixture into the hot skillet, whisking constantly to scrape up the flavorful browned bits until the gravy thickens into a creamy sauce to pour over the chicken.