NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup chicken broth

2 tbsp plain non-fat Greek yogurt

1 tsp arrowroot powder

1 cup green beans

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a small bowl with the buttermilk and let marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the almond flour mixture.

• 4

  Lightly coat the chicken with avocado oil spray and place in the air fryer basket.

• 5

  Air fry at 375°F for 12-15 minutes, flipping halfway through, until the coating is golden and crispy.

• 6

  While the chicken cooks, whisk the chicken broth and arrowroot powder in a small saucepan over medium heat until it begins to simmer and thicken.

• 7

  Remove the sauce from the heat and stir in the Greek yogurt and fresh parsley until a smooth, creamy gravy forms.

• 8

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

• 9

  Serve the crispy chicken alongside the green beans and drizzle the warm gravy over the top.