Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp arrowroot powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken bone broth
  • 1/2 cup plain 2% Greek yogurt, room temperature
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the 1.5 lbs chicken breasts completely dry with paper towels. In a shallow bowl, toss the chicken with 2 tbsp arrowroot powder, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/2 tsp black pepper until evenly dusted and matte.
  2. Heat the 2 tbsp avocado oil in a large 12-inch skillet over medium-high heat. Once the oil shimmers, add the chicken. Cook for 5-6 minutes per side until a golden crust develops and the internal temperature reaches 165°F (74°C). Remove the chicken and set aside on a plate.
  3. Reduce the heat to medium. Add the 3 cloves minced garlic to the remaining oil in the skillet and sauté for 30 seconds until fragrant and translucent.
  4. Pour in the 1 cup chicken bone broth, using a whisk to scrape up the caramelized brown bits (fond) from the bottom of the pan. Let the liquid simmer and reduce by half (about 3 minutes).
  5. Remove the skillet from the heat. Stir in 1 tbsp Dijon, 1 tbsp vinegar, and 1 tsp honey. Whisk in 1/2 cup Greek yogurt until the sauce turns silky and pale. Return chicken to the pan, coating it in the sauce and topping with 1/4 cup fresh parsley.