NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 cup Green beans

0.5 cup Cauliflower florets

PREPARATION

• 1

  Preheat your air fryer to 375°F (190°C).

• 2

  Slice the chicken breast into even strips and place them in a small bowl with the buttermilk, tossing to coat thoroughly.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing firmly so the coating adheres.

• 5

  Place the coated chicken in the air fryer basket and lightly mist with avocado oil spray.

• 6

  Air fry for 12-15 minutes, flipping halfway through, until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, steam the green beans and cauliflower florets until they are tender-crisp.

• 8

  Serve the crispy chicken immediately alongside the steamed vegetables.