NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup plain Greek yogurt

1 tbsp almond flour

1 tbsp nutritional yeast

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

0.5 tsp avocado oil

1 cup green beans

0.5 cup sweet potato

PREPARATION

• 1

  Preheat your air fryer to 400°F and cube the sweet potato into small, uniform bite-sized pieces.

• 2

  Toss the sweet potato cubes with 0.5 tsp of avocado oil and a pinch of the sea salt, then air fry for 12 minutes until tender and slightly browned.

• 3

  Slice the chicken breast into even strips and place them in a bowl, coating thoroughly with the plain Greek yogurt.

• 4

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

• 5

  Dredge each piece of yogurt-coated chicken in the almond flour mixture, pressing firmly to ensure the crust adheres to all sides.

• 6

  Lightly spray the breaded chicken with the remaining avocado oil and air fry at 375°F for 10-12 minutes, flipping halfway through, until golden and crispy.

• 7

  While the chicken finishes, steam the green beans for 4-5 minutes until they are bright green and crisp-tender.

• 8

  Arrange the crispy chicken strips on a plate alongside the roasted sweet potatoes and steamed green beans for a balanced, clean feast.