NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.5 cup chicken bone broth

1 tbsp full-fat coconut milk

1 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a shallow dish and cover with buttermilk to marinate for 30 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk and coat it thoroughly in the flour mixture, pressing firmly to ensure the crust adheres.

• 4

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

• 5

  Pan-fry the chicken for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees.

• 6

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

• 7

  Pour the chicken bone broth into the same skillet, whisking constantly to scrape up any flavorful browned bits from the bottom.

• 8

  Stir in the coconut milk and fresh thyme, then simmer for 3 minutes until the gravy has thickened into a velvety consistency.

• 9

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