NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup unsweetened almond milk

1 tsp arrowroot powder

0.5 tsp dried thyme

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for at least 20 minutes.

• 2

  In a shallow dish, combine the whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned flour mixture.

• 4

  Lightly spray or brush the chicken strips with avocado oil and place them in the air fryer basket at 400°F.

• 5

  Air fry for 12 to 15 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through.

• 6

  While the chicken cooks, whisk the almond milk, arrowroot powder, and dried thyme in a small saucepan over medium heat.

• 7

  Whisk the gravy constantly until it simmers and thickens into a smooth consistency, then season with an extra pinch of salt if desired.

• 8

  Plate the crispy chicken strips and drizzle the warm, creamy gravy over the top before serving.