NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Arrowroot powder

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and soak for 20 minutes to tenderize the meat.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it through the flour mixture until fully coated.

• 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 cooked through.

• 5

  Transfer the chicken to a plate and lower the skillet heat to medium.

• 6

  Whisk the almond milk and arrowroot powder together, then pour into the skillet and simmer for 2 minutes until the gravy is thick and smooth.