NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Almond flour

1 tbsp Arrowroot starch

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 tbsp Avocado oil

4 cups Collard greens

0.5 cup Chicken bone broth

1 clove Garlic

1 tsp Apple cider vinegar

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Slice the chicken breast into thick strips and pat them thoroughly dry with a paper towel.

• 2

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

• 3

  Dredge each chicken strip in the flour mixture, pressing firmly to ensure the coating adheres to all sides.

• 4

  Lightly coat the breaded chicken with avocado oil and place in the air fryer basket at 400°F for 12 to 15 minutes until golden and crispy.

• 5

  While the chicken cooks, sauté the minced garlic in a large skillet with a splash of bone broth over medium heat until fragrant.

• 6

  Add the chopped collard greens and the remaining bone broth to the skillet, then cover and simmer for 10 minutes until the greens are tender.

• 7

  Stir the apple cider vinegar and red pepper flakes into the greens and serve immediately alongside the crispy chicken strips.