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 smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup chicken bone broth

1 tbsp heavy cream

0.5 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk, letting it marinate for at least 15 minutes.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a medium skillet over medium heat.

• 5

  Add the chicken to the skillet and cook for 5-6 minutes per side, or until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the pan and set aside to rest.

• 7

  In the same skillet, whisk in the chicken bone broth and heavy cream, scraping up any browned bits from the bottom of the pan.

• 8

  Simmer the sauce for 3-4 minutes until it thickens into a creamy gravy, then stir in the fresh thyme.

• 9

  Slice the chicken and serve immediately with the warm gravy poured over the top.