NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

1 tsp Avocado oil

0.25 cup Chicken bone broth

1 tbsp Greek yogurt

0.5 tsp Fresh thyme

PREPARATION

• 1

  Slice the chicken breast into even cutlets and marinate in buttermilk for at least 20 minutes.

• 2

  In a shallow dish, combine the almond flour, half of the arrowroot starch, garlic powder, onion powder, sea salt, black pepper, and paprika.

• 3

  Dredge each chicken cutlet into the seasoned flour mixture, pressing firmly to ensure an even coating.

• 4

  Lightly spray or brush the chicken with avocado oil and place in the air fryer basket at 400°F for 12 to 15 minutes, flipping halfway through until golden and crispy.

• 5

  While the chicken cooks, bring the chicken bone broth and fresh thyme to a gentle simmer in a small saucepan.

• 6

  Whisk the remaining arrowroot starch with a teaspoon of cold water to create a slurry, then stir it into the broth until thickened.

• 7

  Remove the gravy from heat and whisk in the Greek yogurt until smooth and creamy.

• 8

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