NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp avocado oil

0.25 cup whole wheat flour

1 tsp cold grass-fed butter

1 tbsp plain greek yogurt

0.25 tsp baking powder

PREPARATION

• 1

  Preheat your air fryer to 375°F and line a small section of the basket or a separate baking tray with parchment paper.

• 2

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is completely submerged to tenderize.

• 3

  In a small plate, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, black pepper, and paprika.

• 4

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to create a thick, even coating.

• 5

  Mist the coated chicken with avocado oil and air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 6

  While the chicken cooks, prepare the biscuit by mixing the whole wheat flour and baking powder in a small bowl.

• 7

  Use a fork to cut the cold grass-fed butter into the flour until it resembles coarse crumbs, then stir in the Greek yogurt until a dough forms.

• 8

  Shape the dough into a round biscuit and place it in the air fryer for the last 8-10 minutes of the chicken's cooking time until golden and fluffy.

• 9

  Serve the crispy chicken hot alongside the fresh biscuit.