NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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 powder

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 20 minutes.

• 2

  In a separate shallow dish, whisk together the almond flour, 1 tablespoon of arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture until evenly coated.

• 4

  Heat the avocado oil in a large skillet over medium heat. Once hot, add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the green beans in a small amount of water until they are tender-crisp and bright green.

• 6

  Remove the chicken from the skillet and set aside. In the same pan, whisk together the almond milk and the remaining 1 teaspoon of arrowroot powder.

• 7

  Pour the milk mixture into the skillet, whisking constantly to incorporate the pan drippings until the gravy thickens into a smooth consistency.

• 8

  Serve the chicken topped with the warm gravy alongside the steamed green beans.