NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

2 tbsp whole wheat panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

0.25 cup whole wheat flour

0.5 tsp baking powder

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a shallow dish, combine the almond flour, panko breadcrumbs, garlic powder, smoked paprika, half the sea salt, and half the black pepper.

• 3

  Remove chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the breadcrumb mixture.

• 4

  Lightly coat the air fryer basket with avocado oil and place the chicken inside, spraying the tops with the remaining oil.

• 5

  Air fry the chicken at 390°F for 10 to 12 minutes, flipping halfway through until the exterior is crispy and golden.

• 6

  In a small bowl, stir together the Greek yogurt, whole wheat flour, baking powder, and the remaining sea salt and black pepper until a dough forms.

• 7

  Shape the dough into a thick round biscuit and place it in the air fryer next to the chicken for the last 6 to 8 minutes of cooking.

• 8

  Remove when the chicken is cooked through and the biscuit has risen and turned a beautiful golden-brown.