NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1.5 cup green beans

PREPARATION

• 1

  Slice the chicken breast into even strips to ensure uniform cooking.

• 2

  Submerge the chicken in low-fat buttermilk and marinate for at least 30 minutes in the refrigerator to tenderize the meat.

• 3

  In a shallow bowl, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until well combined.

• 4

  Remove each chicken strip from the buttermilk, allowing the excess to drip off, then press firmly into the flour mixture to coat all sides thoroughly.

• 5

  Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.

• 6

  Carefully place the chicken in the skillet and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 7

  While the chicken is frying, steam the green beans in a small amount of water until they are bright green and tender-crisp.

• 8

  Serve the crispy buttermilk chicken immediately with the steamed green beans for a balanced, high-protein meal.