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 onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup shredded cabbage mix

1 tbsp Greek yogurt

1 tsp apple cider vinegar

1 tsp honey

1 tsp olive oil

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for at least 15 minutes.

• 2

  In a shallow dish, whisk together the almond flour, arrowroot powder, 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, and dredge thoroughly in the flour mixture until well coated.

• 4

  Lightly coat the chicken strips with the olive oil using a spray or brush.

• 5

  Place the chicken in the air fryer basket at 400°F and cook for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.

• 6

  While the chicken is cooking, prepare the slaw by whisking the Greek yogurt, apple cider vinegar, and honey in a large bowl.

• 7

  Toss the shredded cabbage mix into the dressing until every piece is coated and zesty.

• 8

  Serve the hot, crispy chicken strips immediately alongside the fresh slaw.