NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp avocado oil

0.5 cup unsweetened almond milk

1 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated. Marinate for at least 20 minutes.

• 2

  In a small plate, whisk together 2 tablespoons of whole wheat flour, sea salt, black pepper, garlic powder, onion powder, and smoked paprika.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the seasoned flour mixture.

• 4

  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 golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the skillet and set aside to rest. Do not wipe out the pan.

• 6

  In the same skillet, whisk in the remaining 1 tablespoon of flour into the residual oil for 1 minute to create a roux.

• 7

  Slowly whisk in the almond milk and dried thyme. Simmer for 2-3 minutes until the gravy thickens into a creamy consistency.

• 8

  Serve the chicken hot, generously smothered with the herb gravy.