NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup 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 tbsp Avocado oil

0.5 cup Low-sodium chicken broth

1 tsp Arrowroot powder

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Slice the chicken breast into even strips and submerge them in the buttermilk for 20 minutes to tenderize.

• 2

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

• 3

  Dredge each chicken strip through the seasoned almond flour, pressing firmly to ensure a thick, even coating.

• 4

  Place the chicken in an air fryer basket, spray or brush with avocado oil, and cook at 375°F for 12-15 minutes until golden and crispy.

• 5

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

• 6

  Remove the saucepan from the heat and stir in the Greek yogurt until the gravy is smooth and creamy.

• 7

  Plate the crispy chicken strips and pour the warm gravy over the top before serving.