NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

1 tsp garlic powder

1 tsp onion powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tsp whole wheat flour

0.25 cup unsweetened almond milk

0.25 cup chicken bone broth

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk to marinate for 15 minutes.

• 2

  Combine 2 tablespoons of whole wheat flour with garlic powder, onion powder, paprika, sea salt, and black pepper in a small dish.

• 3

  Remove the chicken from the buttermilk and coat thoroughly in the seasoned flour mixture, pressing firmly to adhere.

• 4

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

• 5

  Place the chicken in the skillet and cook for 5 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Transfer the chicken to a plate and keep warm.

• 7

  In the same skillet, whisk in the remaining teaspoon of flour to create a paste with the remaining oil and pan drippings.

• 8

  Gradually whisk in the almond milk and bone broth, simmering until the gravy becomes thick and smooth.

• 9

  Serve the chicken immediately with the warm gravy poured over the top.