NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1.5 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp avocado oil

0.25 cup low-sodium chicken broth

2 tbsp whole milk

1 tsp ghee

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk; marinate for at least 30 minutes in the refrigerator.

• 2

  In a shallow dish, whisk together almond flour, 1 tablespoon of arrowroot powder, smoked paprika, garlic powder, onion powder, and half of the salt and pepper.

• 3

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

• 4

  Lightly spray the chicken with avocado oil and air-fry at 375°F for 12-15 minutes, flipping halfway through, until golden and crispy.

• 5

  While chicken cooks, steam the green beans until tender-crisp.

• 6

  In a small saucepan over medium heat, melt the ghee and whisk in the remaining arrowroot powder, then slowly whisk in chicken broth and milk.

• 7

  Simmer the gravy until thickened, season with the remaining salt and pepper, and serve immediately over the crispy chicken and green beans.