NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup unsweetened almond milk

1 tsp arrowroot powder

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with the buttermilk and marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge thoroughly in the seasoned flour mixture until fully coated.

• 4

  Preheat your air fryer to 375°F and lightly coat the basket with half of the avocado oil.

• 5

  Place the chicken in the basket and drizzle or spray the remaining avocado oil over the top to ensure a golden finish.

• 6

  Air fry for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is crispy.

• 7

  While the chicken cooks, whisk the almond milk and arrowroot powder in a small saucepan over medium heat until it simmers and thickens into a velvety gravy.

• 8

  Season the gravy with a pinch of salt and pepper, then pour it over the hot chicken and garnish with chopped fresh parsley.