NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

1 cup green beans

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate for 20-30 minutes.

• 2

  In a separate small bowl, whisk together the almond flour, sea salt, black pepper, garlic powder, and onion powder.

• 3

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

• 4

  Lightly coat the chicken with avocado oil and place it in the air fryer basket.

• 5

  Air fry at 375°F for 15-18 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, steam the green beans until tender-crisp, about 5-6 minutes.

• 7

  In a small saucepan over medium heat, whisk the almond milk and arrowroot powder together until the mixture simmers and thickens into a smooth gravy.

• 8

  Serve the crispy chicken topped with the warm gravy alongside the steamed green beans.