NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 tbsp buffalo sauce

0.5 cup cottage cheese

2 medium celery stalks

1 medium carrot

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and slice it into bite-sized nuggets.

• 2

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

• 3

  Dredge each chicken piece in the seasoned almond flour until thoroughly and evenly coated.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet and cook for 4 to 5 minutes per side until golden brown and crispy.

• 6

  While the chicken is cooking, place the cottage cheese in a small food processor and blend until completely smooth.

• 7

  Transfer the cooked chicken to a bowl and toss with the buffalo sauce until every piece is well coated.

• 8

  Spread the whipped cottage cheese onto a plate, top with the buffalo chicken, and serve alongside the sliced celery and carrot sticks.