NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-fat buttermilk

0.25 cup oat flour

1 large egg white

2 tbsp plain Greek yogurt

0.25 tsp baking powder

0.25 tsp avocado oil

1 tsp pure maple syrup

PREPARATION

• 1

  Slice the chicken breast into even strips and soak them in the buttermilk for 10 minutes to tenderize.

• 2

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

• 3

  Dredge each chicken strip in the flour mixture, pressing firmly to ensure an even coating, then lightly mist with avocado oil.

• 4

  Place the chicken in the air fryer basket at 400°F and cook for 10 to 12 minutes, flipping halfway through, until golden and crispy.

• 5

  While the chicken cooks, whisk the oat flour, egg white, Greek yogurt, and baking powder in a small bowl until a smooth batter forms.

• 6

  Pour the batter into a preheated, lightly greased waffle iron and cook until the steam stops and the edges are slightly crisp.

• 7

  Place the hot waffle on a plate, top with the crispy chicken strips, and finish with a drizzle of pure maple syrup.