Keto Air Fried Chicken Breasts with Lemon Butter Pasta
How to Make It
Step 1
Prepare 4-ounce chicken breasts by slicing them thinly. You may need to slice large chicken breasts in half. Rub a little olive oil into each side of the breasts, then season them with salt and pepper.
Step 2
On a plate, prepare the “breading” by combining almond flour, parmesan cheese, Italian seasoning, garlic powder, and paprika. Please note you may need to triple or quadruple these ingredients to ensure you have enough breading to work with, but you won’t be consuming anything extra. Press both sides of each chicken breast into the breading to coat them.
Step 3
Now, turn on an air fryer to preheat to 350 F (180 C) for 5 or 6 minutes. Once the air fryer is preheated, place the breaded chicken breasts inside. Cook the chicken breasts for 10 minutes or until a meat thermometer reads an internal temperature of at least 165 F (80 C).
Step 4
To make the pasta, drain the shirataki noodles from their packaging. Add the noodles to a pan on the stove, and cook the noodles on high heat only long enough for the excess moisture to evaporate. Cook the noodles so they dry out a little, but don’t brown them.
Step 5
To make the butter sauce, melt butter in a small pot over low heat. Add garlic and onion powder, and let the ingredients cook together for about 60 seconds. Then, stir lemon juice and white wine vinegar into the pot.
Step 6
When the butter sauce is simmering, add the shirataki noodles to the pot. Cook the noodles in the sauce over low heat for a few minutes until the noodles absorb some of the butter and take on a very light golden color. Stir freshly chopped parsley into the pasta before serving it with the air fried chicken breasts.
Ingredients
- Chicken Breast Boneless Skinless Raw – 8 oz
- Olive Oil – 0.5 tsp
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Almond flour – 1 tbsp
- Parmesan cheese – 0.13 cup, grated
- Italian seasoning – 0.75 tsp
- Garlic powder – 0.5 tsp
- Paprika – 0.5 tsp
- Shirataki Noodle – 8 oz
- Butter, unsalted – 2.5 tbsp
- Garlic – 1 tsp, chopped
- Onion powder – 0.13 tsp
- Lemon juice – 1 tbsp
- White Wine Vinegar – 1 tsp
- Parsley – 0.13 cup, chopped