NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup unsweetened cashew milk

1 tsp arrowroot starch

1 cup green beans

PREPARATION

• 1

  Pound the chicken breast to an even 1/2-inch thickness and soak in buttermilk for 10 minutes to tenderize.

• 2

  In a shallow dish, whisk together the almond flour, 1 tablespoon of arrowroot starch, smoked paprika, garlic powder, salt, and pepper.

• 3

  Dredge the chicken in the flour mixture, pressing firmly to ensure the coating adheres, then let it rest for 5 minutes.

• 4

  Heat avocado oil in a large skillet over medium heat and pan-fry the chicken for 5 to 6 minutes per side until golden-brown.

• 5

  Remove the chicken from the pan and whisk the cashew milk and the remaining teaspoon of arrowroot starch into the pan drippings.

• 6

  Simmer the gravy until thickened and smooth, then serve over the chicken with a side of steamed green beans.