NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp ghee

1 tsp whole wheat flour

0.25 cup unsweetened almond milk

1 cup green beans

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to soak for 20 minutes.

• 2

  In a shallow dish, whisk together the 2 tablespoons of whole wheat flour, almond flour, garlic powder, onion powder, sea salt, black pepper, and paprika.

• 3

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

• 4

  Place the chicken in an air fryer basket sprayed lightly with oil and cook at 375°F for 12 to 15 minutes, flipping halfway through, until the coating is golden and crunchy.

• 5

  While the chicken cooks, melt the ghee in a small saucepan over medium heat, then whisk in the remaining teaspoon of flour for 1 minute to create a roux.

• 6

  Slowly pour the almond milk into the saucepan, whisking constantly until the gravy thickens and becomes smooth.

• 7

  Steam the green beans in a small amount of water until they are bright green and tender-crisp.

• 8

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