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

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup green beans

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and place a wire cooling rack over a large baking sheet to ensure maximum air circulation for the chicken.

• 2

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes to tenderize the meat.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing the coating firmly onto the meat.

• 5

  Place the coated chicken on the wire rack and lightly mist the top with avocado oil spray to help achieve a golden-brown finish.

• 6

  Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F and the crust is visibly crispy.

• 7

  While the chicken bakes, steam the green beans for 5 to 7 minutes until they are tender-crisp and bright green.

• 8

  Serve the crispy chicken immediately alongside the steamed green beans for a balanced, clean-eating dinner.