NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Yukon gold potato

1 tbsp Nonfat Greek yogurt

0 tsp Ghee

0.25 cup Frozen corn

0.5 cup Chicken bone broth

1 tsp Arrowroot starch

0.5 tsp Coconut aminos

1 tbsp Shredded sharp cheddar cheese

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and toss in a bowl with almond flour, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 2

  Place the seasoned chicken in an air fryer basket in a single layer and cook at 400°F for 10-12 minutes, shaking halfway through, until golden and crispy.

• 3

  Peel and dice the Yukon gold potato, then boil in a pot of water for 12-15 minutes until fork-tender; drain and mash with Greek yogurt and ghee until smooth.

• 4

  In a small saucepan over medium heat, whisk together the chicken bone broth, arrowroot starch, and coconut aminos, stirring constantly until the mixture thickens into a glossy gravy.

• 5

  Place the frozen corn in a microwave-safe bowl with a tablespoon of water, cover, and steam for 2 minutes until bright and tender.

• 6

  Assemble the bowl by placing the mashed potatoes at the base, topping with corn and popcorn chicken, then drizzling with the gravy and finishing with a sprinkle of cheddar cheese.