NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

1 tbsp plain Greek yogurt

0.5 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Place the chicken breast in a shallow bowl with the buttermilk and let it marinate for 15 minutes.

• 3

  In a separate dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 4

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

• 5

  Place the chicken on the prepared baking sheet and lightly drizzle or spray with the extra virgin olive oil.

• 6

  Bake for 20-25 minutes, flipping once halfway through, until the exterior is golden-brown and the chicken is cooked to an internal temperature of 165°F.

• 7

  While the chicken bakes, bring the chicken broth to a simmer in a small saucepan over medium heat until it reduces slightly.

• 8

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

• 9

  Slice the chicken and serve immediately, drizzled with the warm gravy and garnished with freshly chopped parsley.