NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

1 tbsp Avocado oil

0.5 cup Low-sodium chicken broth

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

1 cup Green beans

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, letting it marinate for at least 20 minutes.

• 2

  In a small bowl, whisk together the whole wheat flour, sea salt, black pepper, garlic powder, and paprika.

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture until fully and evenly coated.

• 4

  Preheat an air fryer to 375°F and lightly spray the basket with avocado oil; place the chicken inside and cook for 15-18 minutes, flipping halfway through, until golden and crispy.

• 5

  While the chicken cooks, steam the green beans in a small pot with a splash of water until tender-crisp.

• 6

  In a small saucepan over medium heat, whisk the chicken broth and arrowroot powder together until thickened into a smooth gravy.

• 7

  Serve the crispy chicken topped with the warm gravy alongside the steamed green beans.