NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast strips

3 oz large shrimp

1 medium russet potato

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Wash and slice the russet potato into thin wedges, then pat them completely dry with a paper towel.

• 3

  Toss the potato wedges with half of the avocado oil and a pinch of salt, then air fry for 15-18 minutes until golden and crisp, shaking the basket halfway through.

• 4

  While the potatoes cook, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper in a shallow bowl.

• 5

  Pat the chicken strips and peeled shrimp dry with paper towels to ensure the breading adheres properly.

• 6

  Dredge each piece of chicken and shrimp in the flour mixture until evenly coated, pressing the breading into the surface.

• 7

  Lightly brush or spray the breaded proteins with the remaining avocado oil.

• 8

  Once the potatoes are done, remove them and keep warm; place the chicken in the air fryer basket and cook for 8-10 minutes.

• 9

  Add the shrimp to the basket during the final 4 minutes of the chicken's cooking time, flipping once, until the shrimp are pink and the chicken is fully cooked.

• 10

  Arrange the crispy chicken, shrimp, and fries on a platter and serve immediately.