NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1.5 cups broccoli florets

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged to tenderize for at least 30 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess liquid drip off, then dredge it thoroughly in the almond flour mixture until evenly coated.

• 4

  Preheat your air fryer to 375°F and lightly spray the basket with half of the avocado oil to prevent sticking.

• 5

  Place the coated chicken in the basket, spray the top with the remaining avocado oil, and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 6

  While the chicken is air-frying, steam the broccoli florets over boiling water for 5-6 minutes until they are tender and bright green.

• 7

  Plate the crispy chicken alongside the steamed broccoli and serve immediately while hot.