NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.25 cup low-fat buttermilk

1 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

0.5 tsp avocado oil

1 cup green beans

PREPARATION

• 1

  Slice the chicken breast into even strips or nuggets.

• 2

  In a shallow bowl, whisk together the buttermilk, sea salt, and black pepper.

• 3

  Submerge the chicken pieces in the buttermilk mixture and let marinate for at least 20 minutes in the refrigerator.

• 4

  In a separate shallow dish, combine the almond flour, arrowroot starch, smoked paprika, garlic powder, and onion powder.

• 5

  Remove each piece of chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to ensure a thick coating.

• 6

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

• 7

  Arrange the chicken in a single layer in the air fryer basket, ensuring they are not touching.

• 8

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

• 9

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

• 10

  Serve the crispy chicken immediately alongside the hot green beans.