NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

0.25 cup Whole wheat flour

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Arrowroot starch

1 tsp Fresh thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; let it marinate for at least 20 minutes.

• 2

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge it thoroughly in the flour mixture until well-coated.

• 4

  Heat the avocado oil in a cast-iron skillet over medium heat until shimmering.

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside to rest on a wire rack.

• 7

  In the same skillet, whisk the arrowroot starch into the almond milk until smooth, then pour the mixture into the pan drippings.

• 8

  Simmer the gravy over low heat, whisking constantly, until thickened; stir in the fresh thyme.

• 9

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