NUTRITION

SERVINGS

INGREDIENTS

4.75 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup white whole wheat flour

0.2 cup nonfat Greek yogurt

0.5 tsp baking powder

1 tsp avocado oil spray

PREPARATION

• 1

  Slice the chicken breast into thick strips and submerge them in buttermilk for 20 minutes to tenderize.

• 2

  Whisk together the almond flour, arrowroot starch, garlic powder, onion powder, paprika, sea salt, and black pepper in a shallow dish.

• 3

  Remove the chicken from the buttermilk, dredge each piece in the flour mixture until fully coated, and mist generously with avocado oil spray.

• 4

  Place the chicken in an air fryer basket at 375°F for 12 to 14 minutes, flipping halfway through, until the exterior is golden and crispy.

• 5

  Stir together the white whole wheat flour, Greek yogurt, and baking powder in a small bowl until a soft dough forms.

• 6

  Drop the dough onto a parchment-lined baking sheet and bake at 400°F for 10 minutes until the biscuit is fluffy and lightly browned.