NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Arrowroot starch

1 tbsp Almond flour

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

1 tsp Avocado oil

2 cup Collard greens

1 slice Turkey bacon

0.25 cup Chicken bone broth

1 tsp Apple cider vinegar

PREPARATION

• 1

  Place the chicken breast in a shallow dish and cover with buttermilk; marinate in the refrigerator for at least 30 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the starch mixture, pressing firmly to create a thick coating.

• 4

  Lightly coat the chicken with avocado oil and place in an air fryer basket at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.

• 5

  While the chicken cooks, sauté the chopped turkey bacon in a skillet over medium heat until crisp, then add the chopped collard greens and bone broth.

• 6

  Cover the skillet and simmer the greens for 8-10 minutes until tender, then stir in the apple cider vinegar before serving alongside the crispy chicken.