NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole-grain waffle

1 tsp avocado oil

1 tbsp pure maple syrup

1 tbsp sliced green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to soak for 10 minutes.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the almond flour mixture.

• 5

  Place the coated chicken on the prepared baking sheet and lightly mist with avocado oil.

• 6

  Bake for 18-20 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.

• 7

  While the chicken rests, toast the whole-grain waffle until it is warm and crisp.

• 8

  Place the chicken strips on top of the waffle, drizzle with pure maple syrup, and garnish with sliced green onions.