NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp almond flour

0.5 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.5 tsp ghee

0.25 cup unsweetened almond milk

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it soak for at least 15 minutes to tenderize.

• 2

  In a separate shallow plate, whisk together the almond flour, half of the arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk and dredge it thoroughly in the flour mixture, pressing firmly to ensure the coating adheres.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and pan-fry the chicken for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the green beans in a small pot with a splash of water for 4-5 minutes until they are tender-crisp and bright green.

• 6

  Remove the chicken from the skillet and set aside; add the ghee and the remaining arrowroot powder to the pan drippings, whisking to form a paste.

• 7

  Slowly pour the almond milk into the skillet, whisking constantly over medium heat until the gravy thickens into a velvety consistency, then serve immediately over the chicken.