NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup whole wheat pastry flour

0.5 tsp baking powder

0.25 cup non-fat Greek yogurt

1 tsp avocado oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

• 2

  In a small bowl, whisk together the almond flour, arrowroot starch, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the flour mixture until fully coated.

• 4

  Preheat your air fryer to 375°F. Lightly spray the chicken with avocado oil and air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 5

  While the chicken cooks, prepare the biscuit dough by mixing the whole wheat pastry flour, baking powder, and a pinch of salt in a bowl.

• 6

  Fold in the Greek yogurt until a soft dough forms. Do not overwork the dough.

• 7

  Shape the dough into a thick round and place it on a parchment-lined baking sheet or in the air fryer basket next to the chicken for the last 8-10 minutes of cooking until golden and risen.

• 8

  Let the chicken and biscuit rest for 2 minutes before serving.