NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond 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

1 tsp ghee

1 tsp arrowroot powder

0.5 cup unsweetened almond milk

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk, allowing it to marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium heat and sear the chicken for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside; in the same skillet, melt the ghee and whisk in the arrowroot powder to form a smooth paste.

• 6

  Slowly pour in the almond milk while whisking constantly to prevent lumps, simmering until the gravy thickens into a velvety consistency.

• 7

  Stir in the fresh parsley and pour the warm gravy over the crispy chicken before serving immediately.