NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat 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

1 tsp honey

1 tbsp dijon mustard

1 tsp apple cider vinegar

1 cup green beans

1 tsp olive oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated. Marinate for at least 20 minutes.

• 2

  In a separate small bowl, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly in the almond flour mixture, pressing to adhere.

• 4

  Preheat your air fryer to 375°F. Lightly spray the chicken with olive oil and air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the crust is golden brown.

• 5

  While the chicken cooks, whisk together the honey, Dijon mustard, and apple cider vinegar in a small ramekin to create the glaze.

• 6

  Steam the green beans for 5-6 minutes until tender-crisp and toss with the remaining teaspoon of olive oil.

• 7

  Slice the chicken and drizzle the honey-mustard glaze over the top. Serve immediately alongside the steamed green beans.