NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

1 tsp extra virgin olive oil

1 tbsp lemon juice

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated, and let it marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the almond flour mixture, pressing the coating firmly onto the meat.

• 4

  Preheat your air fryer to 375 degrees Fahrenheit and spray the basket lightly with avocado oil.

• 5

  Place the chicken in the air fryer and cook for 12 to 15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  In a medium bowl, whisk the olive oil and lemon juice together, then toss with the mixed baby greens.

• 7

  Serve the crispy chicken immediately over the dressed greens for a fresh and crunchy meal.