NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a small bowl with the buttermilk to marinate for at least 20 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, allowing the excess to drip off, and dredge thoroughly in the flour mixture until fully coated.

• 4

  Lightly coat the air fryer basket with avocado oil and arrange the chicken in a single layer, ensuring they are not touching.

• 5

  Air fry at 400°F for 10-12 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken is cooking, steam the broccoli florets for 5 minutes until tender-crisp and serve immediately alongside the hot chicken.