NUTRITION

SERVINGS

INGREDIENTS

5 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 Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

2 tbsp Almond flour

1 tbsp Greek yogurt

0.25 tsp Baking powder

1 pinch Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, combine 2 tablespoons of almond flour, the Greek yogurt, baking powder, and a pinch of sea salt to form a soft dough.

• 3

  Shape the dough into a tall round biscuit and place it on the baking sheet, then bake for 12 to 15 minutes until the top is golden and firm.

• 4

  While the biscuit bakes, place the chicken breast in a shallow bowl and coat it thoroughly with the buttermilk.

• 5

  In another shallow dish, whisk together the remaining 2 tablespoons of almond flour, arrowroot starch, garlic powder, onion powder, paprika, 0.25 tsp sea salt, and black pepper.

• 6

  Remove the chicken from the buttermilk and press it firmly into the flour mixture until it is completely and evenly coated.

• 7

  Heat the avocado oil in a non-stick skillet over medium heat until shimmering.

• 8

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is golden brown and the chicken reaches an internal temperature of 165°F.

• 9

  Serve the crispy chicken immediately alongside the warm, fresh-baked biscuit.