NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp avocado oil

0.25 cup low-sodium chicken broth

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

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

• 3

  In another bowl, whisk together 2 tablespoons arrowroot powder, salt, pepper, garlic powder, and paprika.

• 4

  Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the seasoned arrowroot mixture.

• 5

  Heat avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until crunchy and cooked through.

• 6

  Remove chicken from the pan and set aside; whisk together chicken broth, almond milk, and 1 teaspoon arrowroot powder in a small jar.

• 7

  Pour the liquid mixture into the hot skillet, scraping up any browned bits, and whisk until the gravy thickens into a silky consistency.

• 8

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