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

1 tbsp avocado oil

0.25 cup low sodium chicken broth

2 tbsp unsweetened almond milk

1 tsp whole wheat flour

1 cup green beans

PREPARATION

• 1

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

• 2

  In a separate shallow dish, whisk together 2 tablespoons of whole wheat flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium-high heat; once hot, add the chicken and fry for 5-6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the skillet and set aside to rest; in the same pan, whisk in the chicken broth, almond milk, and the remaining teaspoon of flour to create a thickened gravy.

• 6

  Steam the green beans until tender-crisp, then serve the chicken topped with the warm gravy alongside the vegetables.