NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let marinate for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge thoroughly in the seasoned flour mixture.

• 5

  Heat avocado oil in a medium skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and set aside to rest; meanwhile, whisk the almond milk and arrowroot powder together in a small bowl.

• 8

  Pour the milk mixture into the hot skillet, scraping up the browned bits from the bottom, and whisk constantly until the gravy thickens.

• 9

  Drizzle the creamy gravy over the chicken and garnish with chopped fresh parsley before serving.