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 Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.5 cup Unsweetened cashew milk

1 tsp Arrowroot powder

0.25 cup Chicken bone broth

1 tsp Fresh thyme

PREPARATION

• 1

  Preheat your oven to 425°F and place a wire cooling rack over a large rimmed baking sheet.

• 2

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

• 3

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

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it in the flour mixture, pressing firmly to ensure an even coating.

• 5

  Place the coated chicken on the prepared wire rack and lightly mist the top with avocado oil to help it crisp up.

• 6

  Bake for 20-25 minutes until the crust is golden brown and the internal temperature of the chicken reaches 165°F.

• 7

  While the chicken bakes, prepare the gravy by whisking the cashew milk, chicken bone broth, and the remaining teaspoon of arrowroot powder in a small saucepan over medium heat.

• 8

  Bring the sauce to a gentle simmer, whisking constantly until it thickens into a velvety consistency, then stir in the fresh thyme.

• 9

  Serve the crispy chicken immediately, generously drizzled with the warm herb gravy.