NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 tbsp dijon mustard

1 tsp honey

1 tbsp nonfat greek yogurt

1 cup broccoli florets

PREPARATION

• 1

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

• 2

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

• 3

  Remove each chicken strip from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing down to ensure a thick coating.

• 4

  Lightly brush or spray the coated chicken with avocado oil and place in the air fryer basket at 400°F for 12 to 15 minutes, flipping halfway through until golden and crisp.

• 5

  While the chicken cooks, whisk together the Dijon mustard, honey, and Greek yogurt in a small bowl to create the dipping sauce.

• 6

  Steam the broccoli florets for 4 to 5 minutes until tender-crisp and vibrant green.

• 7

  Serve the crispy chicken strips immediately alongside the steamed broccoli and honey-mustard sauce.