NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.38 cup Low-fat buttermilk

2 tbsp Almond flour

0.25 cup Whole wheat flour

0.5 tbsp Grass-fed butter

0.25 tsp Baking powder

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with 0.25 cup of the buttermilk and marinate for 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, dredge it thoroughly in the almond flour spice mixture, and mist with avocado oil.

• 4

  To make the biscuit, combine the whole wheat flour and baking powder in a bowl, then cut in the cold grass-fed butter until the mixture is crumbly.

• 5

  Stir the remaining buttermilk into the flour mixture until a soft dough forms, then gently shape it into a round biscuit.

• 6

  Place the chicken and the biscuit into an air fryer basket set at 375°F and cook for 12 to 15 minutes until the chicken is cooked through and the biscuit is golden brown.