NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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 cup green beans

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in a shallow bowl with the buttermilk and let it marinate for 10 minutes.

• 3

  In a separate shallow dish, whisk together the almond flour, half of the arrowroot powder, garlic powder, onion powder, salt, and pepper.

• 4

  Remove the chicken from the buttermilk and dredge it in the flour mixture, pressing firmly to ensure a thick, even coating on both sides.

• 5

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

• 6

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

• 7

  Simmer the gravy for 2 minutes until it reaches a thickened consistency, then serve poured over the chicken alongside steamed green beans.