NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup shredded cabbage

0.5 cup shredded carrots

2 tbsp nonfat Greek yogurt

1 tbsp apple cider vinegar

1 tsp honey

PREPARATION

• 1

  Slice the chicken breast into even strips or nuggets.

• 2

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

• 3

  Dip each piece of chicken into the buttermilk, then dredge in the flour mixture until thoroughly coated.

• 4

  Place the chicken in an air fryer basket and lightly spray with avocado oil to ensure a crispy texture.

• 5

  Air fry at 400°F for 12-15 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through.

• 6

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

• 7

  Add the shredded cabbage and carrots to the dressing and toss until well-combined.

• 8

  Serve the hot crispy chicken immediately alongside the cold, zesty slaw.