NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 cup almond flour

2 tbsp plain Greek yogurt

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a small bowl, marinate the chicken breast in buttermilk, 0.25 tsp sea salt, black pepper, garlic powder, and smoked paprika for 10 minutes.

• 3

  In a shallow dish, whisk together 1 tbsp almond flour and arrowroot starch.

• 4

  Remove chicken from buttermilk, dredge in the flour mixture until evenly coated, and place on the prepared baking sheet.

• 5

  Lightly mist the chicken with avocado oil to ensure a crisp finish.

• 6

  In a separate bowl, stir together 0.25 cup almond flour, Greek yogurt, baking powder, and 0.125 tsp sea salt until a thick dough forms.

• 7

  Scoop the dough onto the baking sheet next to the chicken to form two small biscuits.

• 8

  Bake for 18 to 20 minutes until the chicken is cooked through and the biscuits are golden brown.