NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 medium zucchini

0.5 cup non-fat Greek yogurt

2 tbsp almond flour

2 tbsp grated parmesan cheese

0.5 large egg

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

1 tsp fresh dill

PREPARATION

• 1

  Preheat your air fryer to 400°F and slice the zucchini into uniform spears about 3 inches long.

• 2

  In a shallow bowl, whisk the egg until smooth; in a second bowl, combine the almond flour, grated parmesan, garlic powder, onion powder, and dried oregano.

• 3

  Dredge each zucchini spear in the egg wash, then press firmly into the almond flour mixture until evenly coated on all sides.

• 4

  Arrange the spears in the air fryer basket in a single layer and cook for 10-12 minutes until the coating is golden and crispy.

• 5

  While the zucchini cooks, season the chicken breast with olive oil, sea salt, and black pepper, then grill in a pan over medium-high heat for 5-6 minutes per side.

• 6

  Prepare the creamy dip by whisking together the non-fat Greek yogurt, fresh lemon juice, and chopped fresh dill in a small bowl.

• 7

  Slice the grilled chicken into strips and serve immediately alongside the hot zucchini fries and the chilled herb dip.