NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 small sweet potato

1 cup green beans

PREPARATION

• 1

  Slice the chicken breast into even strips and submerge them in the low-fat buttermilk for at least 20 minutes to tenderize.

• 2

  In a shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, sea salt, and black pepper until well combined.

• 3

  Remove each chicken strip from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

• 4

  Lightly coat the air fryer basket with avocado oil and arrange the chicken in a single layer without overcrowding.

• 5

  Air fry at 400°F for 12-15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, steam the green beans until they are vibrant and tender-crisp, and roast or microwave the sweet potato until soft.

• 7

  Serve the crispy chicken strips immediately alongside the steamed green beans and the warm sweet potato.