NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Boneless skinless chicken breast

2 tbsp Low-fat buttermilk

3 tbsp Whole wheat panko breadcrumbs

1 large Egg white

0.25 tsp Garlic powder

0.25 tsp Paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

0.33 cup White whole wheat flour

2 tbsp Plain nonfat Greek yogurt

0.25 tsp Baking powder

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Slice the chicken breast into thick strips and place in a bowl with buttermilk, garlic powder, paprika, salt, and pepper to marinate for 15 minutes.

• 2

  Preheat your air fryer to 375°F and lightly coat the basket with olive oil.

• 3

  Whisk the egg white in a shallow bowl and place panko breadcrumbs in another; dip each chicken strip into the egg then press firmly into the panko.

• 4

  Air fry the chicken for 12-15 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.

• 5

  While chicken cooks, stir together the flour, Greek yogurt, and baking powder in a small bowl until a dough forms.

• 6

  Shape the dough into a tall round biscuit and bake in a 400°F oven or the air fryer for 10-12 minutes until the top is lightly browned.