NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup oat flour

1 large egg

2 tbsp unsweetened almond milk

0.5 tsp baking powder

1 tsp avocado oil

2 tsp maple syrup

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a small bowl with the buttermilk to marinate for 10 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned almond flour mixture.

• 4

  Mist the chicken strips with avocado oil and place them in the air fryer basket at 400°F for 12 minutes, flipping halfway through until golden and crispy.

• 5

  While the chicken cooks, whisk the oat flour, egg, almond milk, and baking powder in a bowl until a smooth waffle batter forms.

• 6

  Pour the batter into a preheated, lightly greased waffle iron and cook until the steam stops and the waffle is firm and lightly browned.

• 7

  Place the hot waffle on a plate, top with the crispy chicken strips, and finish with a drizzle of maple syrup.