NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup oat flour

3 tbsp non-fat Greek yogurt

0.5 tsp baking powder

1 tsp avocado oil spray

PREPARATION

• 1

  Preheat your air fryer to 375°F (190°C) and lightly coat the basket with the avocado oil spray.

• 2

  In a small shallow bowl, whisk together the low-fat buttermilk, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Place the almond flour in a separate shallow dish.

• 4

  Dip the chicken breast into the buttermilk mixture, ensuring it is fully submerged, then dredge it thoroughly in the almond flour until evenly coated.

• 5

  In a medium mixing bowl, stir together the oat flour, non-fat Greek yogurt, and baking powder until a soft dough forms.

• 6

  Using your hands, shape the dough into a thick round biscuit and place it in the air fryer basket next to the coated chicken.

• 7

  Give the tops of the chicken and the biscuit one final light spray of avocado oil to ensure a crisp finish.

• 8

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