NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup unsweetened almond milk

1 tsp arrowroot powder

0.25 cup low-sodium chicken broth

1 cup green beans

PREPARATION

• 1

  Place chicken breast between two sheets of parchment paper and pound to an even half-inch thickness for uniform cooking.

• 2

  Submerge the chicken in buttermilk in a shallow bowl and allow it to marinate for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture until completely coated.

• 5

  Lightly brush or spray the chicken with avocado oil and place it in an air fryer basket at 375°F for 12-15 minutes, flipping halfway through, until the exterior is crispy and golden.

• 6

  While the chicken cooks, whisk the almond milk, arrowroot powder, and chicken broth in a small saucepan over medium heat until it thickens into a smooth gravy.

• 7

  Steam the green beans until they are tender-crisp and bright green.

• 8

  Serve the crispy chicken topped with the warm gravy alongside the steamed green beans.