NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Panko breadcrumbs

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil spray

0.25 cup White whole wheat flour

2 tbsp Plain Greek yogurt

0.5 tsp Baking powder

0.13 tsp Sea salt

1 tsp Grass-fed butter

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with the buttermilk and marinate for at least 20 minutes to tenderize the meat.

• 2

  In a separate small bowl, whisk together the almond flour, panko, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, dredge thoroughly in the seasoned flour mixture, and mist all sides generously with avocado oil spray.

• 4

  Air fry the chicken at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 5

  To make the biscuit, whisk the whole wheat flour, baking powder, and sea salt in a bowl, then cut in the cold butter using a fork until crumbly.

• 6

  Stir in the Greek yogurt until a soft dough forms, then shape into a round disc and bake at 400°F for 10 to 12 minutes until puffed and light brown.