NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1.5 cup shredded cabbage mix

2 tbsp plain Greek yogurt

1 tsp apple cider vinegar

1 tsp honey

0.25 tsp celery seed

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk and marinate for at least 20 minutes to tenderize.

• 2

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

• 3

  Remove chicken from buttermilk, letting excess liquid drip off, then dredge thoroughly in the flour mixture until coated.

• 4

  Preheat your air fryer to 375°F and lightly spray or brush the chicken with avocado oil.

• 5

  Air fry for 12-15 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.

• 6

  While chicken cooks, whisk Greek yogurt, apple cider vinegar, honey, and celery seed in a medium bowl.

• 7

  Toss the shredded cabbage mix with the dressing until well coated.

• 8

  Serve the hot crispy chicken immediately alongside the chilled creamy slaw.