NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup egg whites

1 tbsp coconut flour

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

1 tbsp maple syrup

0.5 cup raspberries

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly grease a mini waffle iron with a touch of ghee or oil spray.

• 2

  Slice the chicken breast into even, thin strips to ensure quick and even cooking.

• 3

  In a shallow dish, whisk 2 tablespoons of the egg whites until slightly frothy.

• 4

  In a separate small bowl, combine the coconut flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 5

  Dip each chicken strip into the egg whites, then dredge thoroughly in the seasoned flour mixture until fully coated.

• 6

  Place the chicken strips in the air fryer basket in a single layer and cook for 10-12 minutes, flipping halfway, until golden and crispy.

• 7

  While the chicken is cooking, whisk the remaining egg whites with the almond flour in a small bowl until a smooth batter forms.

• 8

  Pour the batter into the preheated waffle iron and cook for 3-5 minutes until the waffle is firm and lightly browned.

• 9

  Place the warm waffle on a plate, top with the crispy chicken strips, add a small dollop of ghee, drizzle with maple syrup, and serve with fresh raspberries on the side.