NUTRITION

SERVINGS

INGREDIENTS

5.5 oz 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

1.5 cup shredded green cabbage

0.5 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

0.5 tsp dijon mustard

PREPARATION

• 1

  Slice the chicken breast into even strips and submerge them in the buttermilk to marinate for at least 20 minutes in the refrigerator.

• 2

  In a shallow dish, whisk together the panko breadcrumbs, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove each chicken strip from the buttermilk, allowing the excess to drip off, then press firmly into the breadcrumb mixture until fully and evenly coated.

• 4

  Place the coated chicken strips into an air fryer basket and cook at 400°F for 10 to 12 minutes, flipping halfway through until the exterior is crunchy and golden.

• 5

  While the chicken is cooking, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a medium mixing bowl.

• 6

  Add the shredded cabbage to the bowl and toss thoroughly with the dressing to create a refreshing slaw to serve alongside the hot chicken.