NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup green beans

0.5 cup sweet potato

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly spray the basket with avocado oil.

• 2

  Peel and cube the sweet potato, then place in the air fryer for 15-18 minutes until tender and browned.

• 3

  While potatoes roast, place the chicken breast in a bowl with the buttermilk and let soak for 10 minutes.

• 4

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

• 5

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to ensure a thick coating.

• 6

  Remove the sweet potatoes from the air fryer and set aside; lower the temperature to 375°F.

• 7

  Place the coated chicken in the air fryer, mist the top with avocado oil, and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 8

  While the chicken finishes, steam the green beans for 4-5 minutes until they are vibrant green and tender-crisp.

• 9

  Serve the crispy chicken immediately alongside the roasted sweet potatoes and steamed green beans.