NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp dijon mustard

1 tsp raw honey

1 cup broccoli florets

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes.

• 2

  In a small bowl, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper to create the breading mixture.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly through the almond flour mixture until evenly coated.

• 4

  Preheat your air fryer to 375°F (190°C). Lightly coat the air fryer basket with half of the avocado oil.

• 5

  Place the breaded chicken in the basket and drizzle or spray the remaining avocado oil over the top to help it crisp up.

• 6

  Air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  While the chicken cooks, whisk together the Dijon mustard and raw honey in a small ramekin to create the glaze.

• 8

  Steam the broccoli florets for 5 minutes until tender-crisp and bright green.

• 9

  Once the chicken is done, brush the honey-mustard glaze over the top while it is still hot and serve immediately with the steamed broccoli.