NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Plain nonfat Greek yogurt

0.25 cup Oat flour

1 large Egg white

1 tbsp Almond flour

1 tbsp Arrowroot starch

1 tbsp Pure maple syrup

1 tsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Smoked paprika

0.25 tsp Baking powder

1 tbsp Unsweetened almond milk

PREPARATION

• 1

  Slice the chicken breast into thin strips and coat them with 1 tablespoon of the Greek yogurt to act as a binder.

• 2

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

• 3

  Dredge each chicken strip in the flour mixture until fully coated, then lightly mist with avocado oil.

• 4

  Place the chicken in an air fryer at 400°F for 10-12 minutes, flipping halfway through, until the exterior is golden and crunchy.

• 5

  While the chicken cooks, whisk together the oat flour, the remaining 1 tablespoon of Greek yogurt, egg white, almond milk, and baking powder in a small bowl.

• 6

  Pour the batter into a preheated waffle iron and cook until the waffle is firm and steam no longer escapes.

• 7

  Serve the crispy chicken strips over the warm waffle and finish with a drizzle of pure maple syrup.