NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 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

0.5 medium Yukon gold potato

1 cup broccoli florets

PREPARATION

• 1

  Preheat your air fryer to 400°F.

• 2

  Dice the Yukon gold potato into half-inch cubes and toss them in a small bowl with half of the avocado oil and a pinch of sea salt.

• 3

  Place the potatoes in the air fryer basket and cook for 10 minutes, shaking the basket halfway through.

• 4

  While the potatoes are roasting, pour the buttermilk into a shallow dish and combine the almond flour, smoked paprika, garlic powder, onion powder, salt, and pepper in a separate shallow dish.

• 5

  Dip the chicken breast into the buttermilk, letting any excess drip off, then dredge thoroughly in the almond flour spice mixture until well-coated.

• 6

  Move the potatoes to one side of the air fryer basket, add the broccoli florets to the other side (tossed with the remaining avocado oil), and nestle the coated chicken breast on top or alongside.

• 7

  Lower the air fryer temperature to 375°F and cook everything for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is beautifully golden and crisp.