Servings: 1, 1 Leaner, 3 condiments, and 1 healthy fat

Left over pickle juice Left over pickle juice
9.1 oz Chicken breast (to yield 6 oz cooked) 9.1 oz Chicken breast (to yield 6 oz cooked)
3 Tbsp liquid egg substitute 3 Tbsp liquid egg substitute
1.5 Tbsp Almond flour 1.5 Tbsp Almond flour
2 Tbsp Parmesan cheese 2 Tbsp Parmesan cheese
Pepper Pepper
Fresh thyme as garnish Fresh thyme as garnish

The day before, place Raw chicken in a bowl and fill with pickle juice. Make sure it covers the breast.
Marinate in refrigerator overnight.
Preheat air fryer at 400°F for 5 min.
Mix the pepper, almond flour and parmesan cheese in a bowl.
Place the egg substitute in another bowl.
Take each piece of chicken and pat dry.
Dip the chicken in the egg wash and let drain off a bit.
Then batter the chicken in the mixture of almond flour and cheese.
Spray a piece of parchment paper with non stick spray and place the chicken on it then into the air fryer.
Bake at 400°F for 15 to 18 min flipping when about 5 min left.