NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

4 tsp 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

0.5 cup chicken bone broth

1 tbsp heavy cream

1 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a small bowl with the buttermilk and let it marinate for 20 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it through the flour mixture until it is thoroughly coated.

• 4

  Heat the avocado oil in a skillet over medium heat and pan-fry the chicken for 5 to 6 minutes per side until the exterior is golden and crispy.

• 5

  Transfer the chicken to a plate and set aside, then whisk the chicken bone broth and the remaining 1 teaspoon of arrowroot powder into the same skillet.

• 6

  Stir in the heavy cream and fresh thyme, simmering the mixture for 2 minutes until the gravy reaches a smooth and thick consistency.

• 7

  Drizzle the warm gravy over the chicken and serve immediately while the coating is still crisp.