NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup cauliflower florets

1 tsp ghee

1 cup broccoli florets

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and marinate for at least 30 minutes in the refrigerator.

• 2

  In a shallow dish, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess liquid drip off, then dredge it thoroughly in the almond flour mixture to coat.

• 4

  Lightly spray or brush the chicken with avocado oil and place it in an air fryer basket.

• 5

  Air-fry at 375°F for 15-18 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  While the chicken is cooking, steam the cauliflower florets and broccoli florets until they are fork-tender.

• 7

  In a small bowl, mash the steamed cauliflower with the ghee and a pinch of salt until it reaches a smooth consistency.

• 8

  Serve the crispy chicken immediately alongside the warm cauliflower mash and steamed broccoli.