NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

0.25 cup low-fat buttermilk

0.25 cup whole wheat panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh green beans

1 tsp extra virgin olive oil

1 clove garlic

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully submerged, then marinate in the refrigerator for 30 minutes.

• 2

  In a separate bowl, combine the whole wheat panko breadcrumbs, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, and press it firmly into the panko mixture until evenly coated on all sides.

• 4

  Preheat the air fryer to 375°F and lightly coat the basket with avocado oil spray.

• 5

  Place the chicken in the air fryer and cook for 12 to 15 minutes, flipping halfway through, until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, trim the green beans and mince the garlic clove.

• 7

  Heat the olive oil in a skillet over medium heat, add the green beans and garlic, and sauté for 5 to 7 minutes until the beans are tender-crisp.

• 8

  Serve the crispy buttermilk chicken immediately alongside the garlicky green beans.