NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Sprouted wheat flour

2 tbsp Nonfat Greek yogurt

0.5 tsp Baking powder

1 tsp Ghee

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to marinate for at least 20 minutes.

• 2

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

• 3

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

• 4

  Place the chicken in an air fryer basket and cook at 375 degrees Fahrenheit for 12-15 minutes until the coating is golden and crispy.

• 5

  While the chicken cooks, stir together the sprouted wheat flour, baking powder, and Greek yogurt in a small bowl until a dough forms.

• 6

  Shape the dough into a single round biscuit and bake in an oven at 400 degrees Fahrenheit for 10-12 minutes until puffed.

• 7

  Brush the top of the hot biscuit with melted ghee and serve immediately alongside the crispy chicken strips.