NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small potato

1 tbsp almond flour

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Wash and slice the potato into thin, uniform wedges.

• 3

  In a small bowl, toss the potato wedges with half of the olive oil, half of the sea salt, and all of the dried oregano.

• 4

  Place the potato wedges in the air fryer basket in a single layer and cook for 15-18 minutes, shaking the basket halfway through.

• 5

  While the potatoes cook, slice the chicken breast into even strips.

• 6

  In a shallow dish, whisk together the almond flour, garlic powder, paprika, black pepper, and the remaining sea salt.

• 7

  Coat the chicken strips with the remaining olive oil, then dredge each piece in the almond flour mixture, pressing firmly to ensure the coating adheres.

• 8

  Once the potatoes have been cooking for about 8 minutes, add the chicken strips to the air fryer basket alongside the potatoes.

• 9

  Cook the chicken for 8-10 minutes, flipping once, until the coating is golden brown and the internal temperature reaches 165°F.

• 10

  Remove from the air fryer and let rest for 2 minutes before serving hot.