NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Buttermilk

1.5 tbsp Almond flour

0.5 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

2 cup Collard greens

1 slice Turkey bacon

0.25 cup Chicken bone broth

0.5 tsp Smoked paprika

1 tsp Apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into even strips and marinate in buttermilk for 15 minutes to tenderize.

• 2

  Whisk together the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper in a shallow bowl.

• 3

  Dredge each chicken strip into the flour mixture, pressing firmly to ensure a thick coating.

• 4

  Lightly spray or brush the chicken with avocado oil and air-fry at 400°F for 12 minutes until the exterior is golden and crispy.

• 5

  Chop the turkey bacon and sauté in a medium skillet over medium heat until the fat renders and it becomes crisp.

• 6

  Add the chopped collard greens, smoked paprika, and chicken bone broth to the skillet, then cover and simmer for 8 minutes.

• 7

  Stir in the apple cider vinegar to the greens and serve immediately alongside the hot fried chicken.