NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

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

0.25 tbsp Avocado oil

1 whole Whole wheat biscuit

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated, then marinate in the refrigerator for 20 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, and dredge it thoroughly in the flour mixture, pressing firmly so the coating adheres.

• 4

  Lightly brush or spray the coated chicken with avocado oil to help achieve a golden brown finish.

• 5

  Place the chicken in the air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 6

  While the chicken rests, warm the whole wheat biscuit in the oven or air fryer for 2 minutes and serve immediately.