NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1.5 tbsp almond flour

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

1 medium whole-grain protein waffle

0.25 tsp avocado oil

1 tbsp sugar-free maple syrup

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a small bowl with the buttermilk to marinate for 15 minutes.

• 2

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

• 3

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

• 4

  Lightly mist the coated chicken strips with avocado oil and place them in an air fryer basket at 400°F.

• 5

  Cook the chicken for 10-12 minutes, flipping halfway through, until the exterior is golden-brown and the internal temperature reaches 165°F.

• 6

  While the chicken finishes, toast the whole-grain protein waffle until it is warm and slightly crisp.

• 7

  Place the hot waffle on a plate, top with the crispy chicken strips, and finish with a drizzle of maple syrup.