NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

1 tbsp Almond flour

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

0.5 tbsp Extra virgin olive oil

0.5 cup Unsweetened almond milk

1 tsp Arrowroot powder

0.25 tsp Dried thyme

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it reaches an even half-inch thickness.

• 2

  In a shallow bowl, whisk together the buttermilk, half of the garlic powder, half of the onion powder, and a pinch of salt.

• 3

  Submerge the chicken in the buttermilk mixture and let it marinate for at least 20 minutes in the refrigerator.

• 4

  In a separate shallow dish, combine the whole wheat flour, almond flour, smoked paprika, black pepper, and the remaining garlic and onion powders.

• 5

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to ensure a thick coating.

• 6

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

• 7

  Remove the chicken from the pan and set aside to rest. In the same pan, whisk together the almond milk, arrowroot powder, and dried thyme.

• 8

  Simmer the sauce over medium-low heat for 2-3 minutes, whisking constantly until it thickens into a creamy gravy.

• 9

  Plate the chicken and drizzle the warm gravy over the top before serving.