NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tsp arrowroot powder

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup rolled oats

1 large egg white

1 tbsp plain greek yogurt

1 tbsp unsweetened almond milk

0.25 tsp baking powder

0.13 tsp cinnamon

1 tsp ghee

1 tbsp sugar-free maple syrup

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly grease the basket with a high-heat cooking spray.

• 2

  Slice the chicken breast into even strips. In a shallow bowl, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Dredge each chicken strip in the flour mixture, pressing firmly so the coating adheres well to all sides.

• 4

  Place the chicken in the air fryer basket in a single layer and cook for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.

• 5

  While the chicken cooks, place the rolled oats in a blender and pulse until they reach a fine flour consistency.

• 6

  In a small mixing bowl, whisk the oat flour with the egg white, Greek yogurt, almond milk, baking powder, and cinnamon until a smooth batter forms.

• 7

  Pour the batter into a preheated, lightly greased waffle iron and cook for 3-5 minutes or until the waffle is crisp and easily releases from the iron.

• 8

  Place the warm waffle on a plate, top with the crispy air-fried chicken strips, add a small dollop of ghee, and drizzle with the sugar-free maple syrup before serving.