NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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 fresh parsley

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even half-inch thickness before soaking in buttermilk for 20 minutes.

• 2

  In a shallow dish, combine the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to create a thick, even crust.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and crispy.

• 5

  Transfer the chicken to a plate and whisk the bone broth and almond milk into the remaining pan bits, simmering until the sauce becomes a thick gravy.

• 6

  Drizzle the warm gravy over the chicken and garnish with chopped fresh parsley before serving.