NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  In a shallow bowl, submerge the chicken in the buttermilk and let marinate for at least 15 minutes.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside to rest. In the same pan, whisk together the almond milk and arrowroot powder over low heat, scraping up any browned bits from the chicken.

• 7

  Stir the gravy constantly until it thickens into a creamy consistency, then season with an extra pinch of pepper.

• 8

  Plate the chicken, pour the warm gravy over the top, and garnish with freshly chopped parsley.