Mix together the arrowroot with some salt and pepper in a resealable freezer bag
Put the bite size chicken pieces into the bag with the arrowroot mixture
Seal the bag and give the chicken mixture a good shake to coat
Prepare a large frying pan by heating it up and ensuring it has a generous coating of avocado oil
Place the chicken pieces in a single layer in the pan
Leave the chicken undisturbed in the avocado oil to get a golden colour on the underside. This will take approximately 8-10 minutes.
Carefully turn the pieces over and allow the chicken to develop a golden colour all over. Add a little more avocado oil to the pan if necessary to keep the chicken from sticking to the pan. It should take a further 3-4 minutes (approximately) to cook through.
Once the chicken is cooked through, remove the pan from the heat.
Serve with chopped parsley and a wedge of fresh lemon
A wonderful recipe developed and photographed by the very talented Louise Gardner over at Primal Grapevine. You can catch Louise @primalgrapevine on Instagram and Twitter.