NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

0.25 cup whole wheat flour

1 tsp garlic powder

1 tsp onion powder

0.25 tsp paprika

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 in a shallow bowl with the buttermilk and marinate for 20 minutes to tenderize the meat.

• 2

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Remove the chicken from the skillet and set aside on a plate, leaving the pan drippings behind.

• 6

  Whisk 1 teaspoon of the remaining seasoned flour into the pan drippings for 30 seconds, then gradually pour in the almond milk while whisking constantly.

• 7

  Simmer the gravy for 2 minutes until it reaches a velvety consistency, stir in the fresh thyme, and serve immediately over the chicken.