NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat 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

0.5 tsp ghee

0.25 cup unsweetened almond milk

0.5 tsp fresh thyme

1 cup green beans

PREPARATION

• 1

  Slice the chicken breast into even cutlets and place them in a shallow bowl with the buttermilk to marinate for 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge each piece in the flour mixture, pressing firmly to ensure an even coating.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 4 to 5 minutes per side.

• 5

  Remove the chicken from the pan and set aside; in the same skillet, add the ghee and the remaining arrowroot powder, whisking quickly to form a paste.

• 6

  Slowly pour in the almond milk while whisking constantly until the gravy thickens, then stir in the fresh thyme and serve over the chicken with steamed green beans.