NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.25 tsp garlic powder

0.25 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 medium sweet potato

PREPARATION

• 1

  Slice the chicken breast into even strips or keep whole for a thin cutlet.

• 2

  Submerge chicken in the buttermilk in a glass bowl for at least 20 minutes to tenderize.

• 3

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

• 4

  Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.

• 5

  Preheat air fryer to 375°F and lightly coat the basket with the avocado oil.

• 6

  Place chicken in the basket and cook for 12-15 minutes, flipping halfway through, until the coating is golden and crispy.

• 7

  While chicken cooks, steam the green beans and roast or microwave the sweet potato until tender.

• 8

  Serve the crispy chicken alongside the prepared vegetables for a balanced, clean-eating dinner.