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

0.25 tsp Smoked paprika

1 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Arrowroot powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk; let marinate for 15 minutes.

• 2

  In a separate plate, whisk together almond flour, 1 tbsp arrowroot, garlic powder, onion powder, 0.25 tsp sea salt, 0.25 tsp black pepper, and smoked paprika.

• 3

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

• 4

  Heat avocado oil in a skillet over medium heat and cook chicken for 5-6 minutes per side until golden brown and cooked through.

• 5

  Remove chicken to a plate; in the same skillet, whisk almond milk with 1 tsp arrowroot, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 6

  Simmer the gravy for 2 minutes while whisking constantly until thickened, then pour over the chicken and serve immediately.