NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 tbsp avocado oil

0.25 cup unsweetened almond milk

0.5 tsp arrowroot powder

0.5 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and let marinate for at least 20 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated.

• 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 to 6 minutes per side until the crust is golden and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside; whisk the almond milk, arrowroot powder, and fresh thyme into the remaining pan drippings.

• 7

  Simmer the gravy for 2 minutes until thickened and creamy, then pour over the chicken to serve.