NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

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 Arrowroot starch

1 tsp Fresh thyme

PREPARATION

• 1

  Pound the chicken breast between two sheets of parchment paper until it reaches an even half-inch thickness.

• 2

  Place the chicken in a shallow bowl and cover with buttermilk, letting it marinate for at least 20 minutes to tenderize.

• 3

  In a separate dish, whisk together the almond flour, one tablespoon of arrowroot starch, garlic powder, onion powder, salt, and pepper.

• 4

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to create a thick, even coating.

• 5

  Heat avocado oil in a large skillet over medium heat and sear the chicken for 5-6 minutes per side until the exterior is golden brown and crispy.

• 6

  Transfer the chicken to a plate and whisk the almond milk and the remaining teaspoon of arrowroot starch into the hot pan drippings.

• 7

  Simmer the gravy for 2 minutes while whisking constantly until thickened, then stir in the fresh thyme and pour over the chicken.