NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp avocado oil

1 cup green beans

0.5 medium sweet potato

PREPARATION

• 1

  Preheat your air fryer to 400°F and dice the sweet potato into half-inch cubes.

• 2

  Place the chicken breast in a small bowl with the buttermilk and let it soak for 10 minutes to tenderize the meat.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the flour mixture until fully and evenly coated.

• 5

  Lightly brush or spray the coated chicken with half of the avocado oil to ensure a golden finish.

• 6

  Toss the sweet potato cubes with the remaining avocado oil and a pinch of salt.

• 7

  Place the chicken and sweet potatoes in the air fryer basket in a single layer, cooking for 12-15 minutes until the chicken is crispy and reaches an internal temperature of 165°F.

• 8

  While the chicken is air-frying, steam the green beans for 5-6 minutes until they are bright green and tender-crisp.

• 9

  Plate the crispy chicken with the roasted sweet potatoes and steamed green beans for a complete, clean-eating meal.