NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

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 tbsp Avocado oil

0.25 cup Unsweetened almond milk

1 tsp Arrowroot powder

0.25 cup Low-sodium chicken broth

PREPARATION

• 1

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

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture.

• 4

  Heat the avocado oil in a large skillet over medium heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 5

  Transfer the chicken to a plate and, in the same skillet, whisk together the almond milk, chicken broth, and arrowroot powder.

• 6

  Simmer the gravy for 2-3 minutes until thickened and smooth, then pour over the chicken to serve.