NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat 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

0.25 cup Low-sodium chicken broth

1 tbsp Plain Greek yogurt

0.5 tsp Arrowroot powder

PREPARATION

• 1

  Slice the chicken breast into even-sized strips or medallions.

• 2

  Place the chicken in a bowl and pour the buttermilk over it, ensuring every piece is coated; marinate for at least 20 minutes.

• 3

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

• 4

  Remove each piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.

• 5

  Lightly spray the air fryer basket with avocado oil and arrange the chicken in a single layer without crowding.

• 6

  Air fry at 400°F for 12 to 15 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.

• 7

  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.

• 8

  Remove the sauce from the heat and whisk in the Greek yogurt until completely smooth to create the gravy.

• 9

  Drizzle the warm gravy over the crispy chicken and serve immediately.