NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat 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

2 tsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

0.25 tsp dried thyme

PREPARATION

• 1

  Slice the chicken breast into even strips or cutlets.

• 2

  Place chicken in a bowl with the buttermilk and let soak for 15 minutes to tenderize.

• 3

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

• 4

  Remove each chicken piece from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture.

• 5

  Heat avocado oil in a non-stick skillet over medium heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through.

• 6

  Remove chicken from the pan and set aside.

• 7

  In the same skillet, whisk together the almond milk, the remaining teaspoon of arrowroot powder, and dried thyme.

• 8

  Simmer the sauce for 1-2 minutes until it thickens into a smooth gravy, then pour over the chicken and serve.