NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups cauliflower florets

2 tbsp arrowroot powder

1 tbsp gochujang

1 tsp honey

1 tbsp tamari

1 tsp sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Cut the chicken breast and cauliflower into uniform, bite-sized pieces.

• 2

  In a large bowl, toss the chicken and cauliflower with arrowroot powder, sea salt, and black pepper until every piece is thoroughly coated.

• 3

  Drizzle with avocado oil and toss again to ensure the powder is moistened for a better crunch.

• 4

  Place the mixture in an air fryer basket in a single layer and cook at 400°F for 15-18 minutes, shaking halfway through, until the exterior is golden and crisp.

• 5

  While the base cooks, whisk together the gochujang, honey, tamari, and sesame oil in a small saucepan over medium-low heat until the sauce begins to bubble and thicken slightly.

• 6

  Transfer the crispy chicken and cauliflower to a clean bowl, pour the warm glaze over the top, and toss gently to coat.

• 7

  Garnish with sesame seeds and thinly sliced green onions before serving immediately.