NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 tbsp arrowroot starch

2 tbsp unsweetened almond milk

0.5 tsp apple cider vinegar

1 tsp avocado oil

1.5 cup green beans

0.5 cup sweet potato

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

PREPARATION

• 1

  Preheat your air fryer to 400°F and toss the cubed sweet potatoes with half of the avocado oil and half of the sea salt.

• 2

  Roast the sweet potatoes in the air fryer for 15-20 minutes until they are tender and slightly browned on the edges.

• 3

  In a small shallow bowl, whisk together the unsweetened almond milk and apple cider vinegar to create a dairy-free buttermilk substitute.

• 4

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

• 5

  Dip the chicken breast into the almond milk mixture, then dredge it thoroughly in the seasoned flour mixture until evenly coated.

• 6

  Lightly brush the breaded chicken with the remaining avocado oil and air fry at 375°F for 12-15 minutes until the exterior is golden and crispy.

• 7

  While the chicken cooks, steam the green beans in a steamer basket for 5-7 minutes until they are bright green and tender-crisp.

• 8

  Plate the crispy chicken alongside the roasted sweet potatoes and steamed green beans for a balanced, clean-eating feast.