NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

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

1 tsp extra virgin olive oil

2 cup collard greens

1 slice turkey bacon

1 clove garlic

0.25 cup chicken bone broth

PREPARATION

• 1

  Marinate the chicken breast in buttermilk for 15 minutes to ensure a juicy interior.

• 2

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

• 3

  Dredge the chicken in the flour mixture, pressing firmly to create a thick, even coating on all sides.

• 4

  Lightly spray the chicken with oil and air fry at 375°F for 12-15 minutes until the exterior is golden and crispy.

• 5

  While the chicken cooks, sauté the chopped turkey bacon and minced garlic in olive oil in a large skillet until fragrant.

• 6

  Add the chopped collard greens and bone broth to the skillet, covering and simmering for 8 minutes until the greens are tender and smoky.