NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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

0.25 cup chicken bone broth

2 tbsp unsweetened cashew milk

0.5 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk, letting it marinate for 20 minutes to tenderize.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside; lower the heat to medium.

• 7

  Pour the chicken bone broth and cashew milk into the same skillet, whisking constantly to scrape up the flavorful browned bits.

• 8

  Stir in the fresh thyme and simmer the sauce for 2-3 minutes until it thickens into a velvety gravy to pour over the chicken.