NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Arrowroot powder

1 tbsp Almond flour

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 Unsweetened almond milk

1 tsp Fresh thyme

1 cup Green beans

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Place the chicken in a bowl and pour the buttermilk over it, allowing it to marinate for at least 20 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure an even coating.

• 5

  Heat the avocado oil in a large skillet over medium heat and fry the chicken for 5 to 6 minutes per side until golden brown and cooked through.

• 6

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

• 7

  In the same skillet, whisk the almond milk and a pinch of arrowroot into the remaining pan drippings over low heat until the gravy thickens.

• 8

  Steam the green beans until tender-crisp, then serve the chicken topped with the warm gravy and fresh thyme.