NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup almond flour

1 tbsp arrowroot powder

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup green beans

PREPARATION

• 1

  Slice the chicken breast into thick strips or even cutlets for uniform cooking.

• 2

  Place the chicken in a bowl and pour the buttermilk over it, ensuring every piece is submerged, then marinate for 30 minutes.

• 3

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

• 4

  Remove each piece of chicken from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture, pressing down to ensure a thick coating.

• 5

  Preheat your air fryer to 375°F and lightly coat the basket with avocado oil spray.

• 6

  Arrange the chicken in a single layer in the basket and spray the tops of the chicken with avocado oil.

• 7

  Air fry for 12-15 minutes, flipping halfway through and spraying any dry flour spots, until the coating is crispy and the internal temperature reaches 165°F.

• 8

  While the chicken cooks, steam the green beans until they are bright green and tender-crisp, then serve them alongside the hot chicken.