NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

2 cup broccoli florets

PREPARATION

• 1

  Slice the chicken breast into even 1-inch thick strips.

• 2

  Place chicken in a bowl with the buttermilk and let marinate for at least 15 minutes in the refrigerator.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, letting the excess liquid drip off, then dredge thoroughly in the flour mixture until well-coated.

• 5

  Lightly coat the air fryer basket with the olive oil and arrange the chicken strips in a single layer without crowding.

• 6

  Air fry at 400°F for 12-15 minutes, flipping the strips halfway through, until the coating is golden brown and the chicken is cooked through.

• 7

  While the chicken is air frying, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until vibrant green and tender-crisp.

• 8

  Serve the crispy chicken strips immediately alongside the steamed broccoli.