NUTRITION

SERVINGS

INGREDIENTS

4 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 smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup green beans

PREPARATION

• 1

  Slice the chicken breast into even 1-inch wide strips.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring every piece is coated; let marinate for 20 minutes.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.

• 5

  Preheat your air fryer to 400°F and lightly spray the basket with avocado oil.

• 6

  Place the chicken in the basket in a single layer and spray the tops of the chicken with the remaining avocado oil.

• 7

  Air fry for 12-15 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through.

• 8

  While the chicken cooks, steam the green beans for 5-7 minutes until tender-crisp and bright green.

• 9

  Serve the crispy chicken immediately alongside the steamed green beans.