NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

2 tbsp buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup all-purpose flour

0.25 cup nonfat Greek yogurt

0.5 tsp baking powder

1 tsp avocado oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk, letting it marinate for at least 15 minutes.

• 2

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

• 3

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

• 4

  Lightly coat the air fryer basket with avocado oil and place the chicken inside; air fry at 375°F for 12-15 minutes, flipping halfway through, until golden and cooked through.

• 5

  While the chicken cooks, prepare the biscuit dough by stirring together the all-purpose flour, Greek yogurt, and baking powder in a bowl until a soft dough forms.

• 6

  Shape the dough into a tall round and place on a parchment-lined baking sheet; bake in a 400°F oven for 10-12 minutes until the top is lightly browned and fluffy.

• 7

  Serve the hot air-fried chicken alongside the fresh biscuit immediately.