NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

0.25 cup chicken bone broth

1 tbsp plain greek yogurt

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it through the flour mixture until evenly coated on all sides.

• 4

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

• 5

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

• 6

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

• 7

  Reduce the heat to low and pour the chicken bone broth into the same skillet, scraping up any browned bits from the bottom.

• 8

  Whisk in the Greek yogurt until the sauce is smooth and slightly thickened to create a creamy gravy.

• 9

  Slice the chicken and serve immediately with the warm gravy drizzled over the top.