NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp whole wheat flour

1 tbsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup whole wheat flour

0.5 tsp baking powder

2 tbsp plain non-fat Greek yogurt

PREPARATION

• 1

  Place the chicken breast in a shallow dish and cover with buttermilk, letting it marinate for at least 20 minutes to tenderize.

• 2

  In a separate bowl, whisk together 1 tablespoon of whole wheat flour, almond flour, smoked paprika, garlic powder, salt, and pepper.

• 3

  Remove the chicken from the buttermilk, dredge it thoroughly in the flour and spice mixture, and mist all sides with avocado oil.

• 4

  Place the chicken in an air fryer at 375°F for 12 to 15 minutes, flipping halfway through, until the coating is golden and crispy.

• 5

  While the chicken cooks, combine the remaining 0.25 cup whole wheat flour and baking powder in a bowl, then stir in the Greek yogurt until a soft dough forms.

• 6

  Shape the dough into a single round biscuit and bake at 400°F in an oven or air fryer for 10 minutes until puffed and lightly browned.