NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

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 medium Yukon gold potato

1 tbsp Greek yogurt

0.25 cup Sweet corn

0.5 cup Chicken bone broth

1 tsp Arrowroot powder

1 tsp Coconut aminos

1 tbsp Sharp cheddar cheese

PREPARATION

• 1

  Peel and cube the potato, then boil in a pot of water until fork-tender, about 15 minutes.

• 2

  Dice the chicken breast into small bite-sized pieces and toss in a bowl with 1 tbsp arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Place the chicken pieces in an air fryer at 400°F for 10-12 minutes, shaking the basket halfway through, until golden and crispy.

• 4

  Drain the cooked potato and mash with the Greek yogurt until the texture is completely smooth and creamy.

• 5

  Whisk the chicken bone broth, 1 tsp arrowroot powder, and coconut aminos in a small saucepan over medium heat until the gravy thickens into a glossy sauce.

• 6

  Steam the sweet corn in a small amount of water until bright and tender.

• 7

  Assemble the bowl by layering the mashed potatoes at the bottom, followed by the corn and popcorn chicken, then drizzling with the velvety gravy and a sprinkle of cheese.