NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

1 tsp Avocado oil

3 tbsp Whole wheat pastry flour

0.5 tsp Baking powder

2 tbsp Plain Greek yogurt

1 tsp Cold grass-fed butter

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk; marinate for at least 20 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture until well-coated.

• 4

  Lightly coat the chicken with avocado oil and place in the air fryer at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 5

  While the chicken cooks, prepare the biscuit dough by mixing the whole wheat pastry flour and baking powder in a small bowl.

• 6

  Cut the cold butter into the flour using a fork until it resembles coarse crumbs, then stir in the Greek yogurt until a soft dough forms.

• 7

  Shape the dough into a tall round and place on a parchment-lined tray; bake at 400°F for 10-12 minutes until golden brown.

• 8

  Serve the crispy chicken alongside the warm biscuit immediately.