NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup 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

0.5 cup unsweetened almond milk

1 tsp fresh thyme

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 the buttermilk in a shallow dish and marinate in the refrigerator for at least 30 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

• 5

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the crust is golden and the center is cooked through.

• 6

  Remove the chicken to a plate; whisk the almond milk and a pinch of extra arrowroot into the remaining pan drippings over medium heat until thickened.

• 7

  Stir the fresh thyme into the gravy and pour it over the crispy chicken immediately before serving.