NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 large egg whites

2 tbsp almond flour

1 tbsp arrowroot starch

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup rolled oats

0.25 cup Greek yogurt

0.25 tsp baking powder

0.5 tsp vanilla extract

1 tsp maple syrup

1 tsp avocado oil

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly grease a waffle iron with a small amount of avocado oil.

• 2

  Slice the chicken breast into thin strips or nuggets.

• 3

  In a shallow bowl, whisk one of the egg whites until it becomes slightly frothy.

• 4

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

• 5

  Dip each chicken strip into the egg white, then dredge it through the almond flour mixture until fully coated.

• 6

  Mist the breaded chicken with the remaining avocado oil and place in the air fryer basket for 10-12 minutes, flipping halfway, until golden and crispy.

• 7

  While the chicken cooks, place the rolled oats, Greek yogurt, the second egg white, baking powder, and vanilla extract into a blender.

• 8

  Process the batter until completely smooth, then pour it into the hot waffle iron and cook until the waffle is firm and steam is no longer escaping.

• 9

  Plate the hot waffle, top it with the crispy chicken strips, and finish with a light drizzle of maple syrup.