NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 cup green beans

0.5 medium sweet potato

1 tsp avocado oil

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Slice the chicken breast into even strips or nuggets to ensure uniform cooking.

• 3

  In a small bowl, soak the chicken strips in the buttermilk for at least 10 minutes.

• 4

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

• 5

  Remove each piece of chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the almond flour mixture.

• 6

  Place the coated chicken in the air fryer basket in a single layer and lightly brush or spray with avocado oil.

• 7

  Air fry for 10-12 minutes, flipping halfway through, until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 8

  While the chicken cooks, steam the green beans until bright green and tender-crisp.

• 9

  Pierce the sweet potato with a fork and microwave for 4-5 minutes or roast until soft, then slice in half.

• 10

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