NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

3 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

5 spray avocado oil spray

0.5 cup chicken bone broth

2 tbsp unsweetened almond milk

1.5 cup fresh green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk; marinate for at least 20 minutes in the refrigerator.

• 2

  In a separate small bowl, whisk together 2 tablespoons of arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the arrowroot spice mixture until evenly coated.

• 4

  Preheat your air fryer to 400°F and generously spray the chicken on both sides with avocado oil spray.

• 5

  Air fry the chicken for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the outside is golden brown.

• 6

  While the chicken cooks, steam the green beans in a small amount of water until tender-crisp, about 5 minutes.

• 7

  To make the gravy, whisk the remaining 1 tablespoon of arrowroot powder into the cold chicken bone broth in a small saucepan.

• 8

  Bring the broth to a simmer over medium heat, whisking constantly until thickened, then stir in the almond milk and a pinch of extra pepper for creaminess.

• 9

  Slice the crispy chicken and serve immediately drizzled with the warm gravy alongside the steamed green beans.