NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Almond flour

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Avocado oil

2 cups Collard greens

1 slice Turkey bacon

0.25 cup Chicken bone broth

1 tsp Apple cider vinegar

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

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

• 3

  Brush the chicken breast with 0.5 tablespoon of avocado oil, then dredge it through the almond flour mixture until evenly coated.

• 4

  Place the chicken in the air fryer basket and cook for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 5

  While the chicken cooks, heat the remaining 0.5 tablespoon of avocado oil in a medium skillet over medium heat.

• 6

  Add the chopped turkey bacon to the skillet and cook until it begins to crisp.

• 7

  Add the chopped collard greens to the skillet, stirring until they begin to wilt.

• 8

  Pour in the chicken bone broth and apple cider vinegar, then cover and simmer for 10-12 minutes until the greens are tender.

• 9

  Serve the crispy chicken alongside the braised greens, drizzling any remaining pot liquor from the skillet over the greens.