NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Whole wheat flour

0.13 cup Non-fat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Avocado oil

PREPARATION

• 1

  Preheat your air fryer to 400°F.

• 2

  In a small mixing bowl, whisk together the whole wheat flour, Greek yogurt, and baking powder to form a soft dough; shape it into a single biscuit and set aside.

• 3

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to soak for 5 minutes.

• 4

  In a separate shallow dish, combine the almond flour, arrowroot powder, garlic powder, paprika, sea salt, and black pepper.

• 5

  Remove each chicken strip from the buttermilk and dredge in the flour mixture until thoroughly coated.

• 6

  Lightly brush or spray the chicken strips and the biscuit with the avocado oil.

• 7

  Place the chicken and the biscuit in the air fryer basket, ensuring there is space between each item for air circulation.

• 8

  Cook for 10-12 minutes, flipping the chicken and biscuit halfway through, until the chicken is golden brown and the biscuit is cooked through.