NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup shredded cabbage mix

0.25 cup nonfat Greek yogurt

1 tsp apple cider vinegar

0.5 tsp honey

1 tsp olive oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for 10 minutes.

• 2

  In a separate shallow dish, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the almond flour mixture, pressing to adhere.

• 4

  Lightly coat the air fryer basket with olive oil and place the chicken inside; cook at 375°F for 12-15 minutes, flipping halfway, until golden and crispy.

• 5

  While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, and honey in a medium bowl until smooth.

• 6

  Add the shredded cabbage mix to the dressing and toss until evenly coated, then serve the crispy chicken alongside the fresh slaw.