NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup all-purpose flour

0.5 tsp baking powder

2 tbsp non-fat Greek yogurt

0.5 tsp honey

PREPARATION

• 1

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

• 2

  In a shallow dish, whisk together the almond flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove chicken from the buttermilk, dredge each piece in the almond flour mixture until coated, and mist lightly with avocado oil.

• 4

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

• 5

  While the chicken cooks, combine the all-purpose flour, baking powder, and Greek yogurt in a small bowl until a soft dough forms.

• 6

  Gently shape the dough into a round biscuit and place on a parchment-lined baking sheet.

• 7

  Bake the biscuit at 400°F for 10 to 12 minutes until it has risen and the top is lightly browned.

• 8

  Drizzle the warm biscuit with honey and serve immediately alongside the hot crispy chicken.