NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

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

1 tsp avocado oil

1.5 cup broccoli florets

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for at least 20 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture, pressing to ensure the coating sticks.

• 4

  Lightly coat the breaded chicken strips with avocado oil using a kitchen mister or brush.

• 5

  Arrange the chicken in a single layer in the air fryer basket and cook at 400°F for 12 to 15 minutes, flipping halfway through, until golden and crisp.

• 6

  While the chicken cooks, steam the broccoli florets until tender-crisp and serve alongside the hot crispy chicken.