NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

3 tbsp almond flour

1 tbsp arrowroot powder

1 tbsp avocado oil

1 tsp ghee

0.25 cup unsweetened almond milk

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk to marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it thoroughly in the seasoned flour mixture, pressing firmly to ensure an even coating.

• 4

  Heat avocado oil in a skillet over medium heat and pan-fry the chicken for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165 degrees.

• 5

  Remove the chicken from the pan and set aside to rest; add the ghee to the same skillet and whisk in any remaining flour mixture for 1 minute.

• 6

  Slowly pour in the almond milk while whisking constantly until the gravy thickens into a smooth, creamy consistency.

• 7

  Serve the chicken hot, smothered with the warm gravy.