NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 tsp extra virgin olive oil

0.25 cup whole wheat flour

0.5 tsp baking powder

2 tbsp nonfat Greek yogurt

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a small bowl with the buttermilk to marinate for 15 minutes.

• 2

  In a shallow dish, whisk together 2 tablespoons of whole wheat flour, sea salt, black pepper, garlic powder, and paprika.

• 3

  Remove each chicken strip from the buttermilk, dredge in the flour mixture until fully coated, and lightly mist with the olive oil.

• 4

  Place the chicken in an air fryer basket at 400°F and cook for 12 to 15 minutes, turning halfway through, until the exterior is golden and crisp.

• 5

  While the chicken is cooking, prepare the biscuit by stirring together the remaining 0.25 cup of whole wheat flour, baking powder, and Greek yogurt in a small bowl until a soft dough forms.

• 6

  Gently shape the dough into a round biscuit and place it in the air fryer (or a toaster oven) at 375°F for 8 to 10 minutes until puffed and golden brown.

• 7

  Serve the hot, crispy chicken strips immediately alongside the warm, fluffy biscuit.