NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup chicken broth

1 tbsp unsweetened almond milk

PREPARATION

• 1

  Slice the chicken breast into even cutlets and place them in a bowl with the buttermilk to soak for at least 15 minutes.

• 2

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

• 3

  Remove each chicken cutlet from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned flour mixture until well-coated.

• 4

  Heat the avocado oil in a large skillet over medium heat and once hot, add the chicken.

• 5

  Cook the chicken for 4-5 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the skillet and set aside on a plate.

• 7

  To the same skillet, pour in the chicken broth and almond milk, using a whisk to scrape up any flavorful browned bits from the bottom.

• 8

  Simmer the liquid for 2-3 minutes until it reduces and thickens into a smooth gravy, then pour it over the crispy chicken to serve.