NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp buttermilk

1.5 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 mix

1.5 tbsp Greek yogurt

0.5 tbsp avocado oil mayonnaise

1 tsp apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

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

• 3

  Remove each chicken strip from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture.

• 4

  Lightly spray the chicken with the avocado oil and air-fry at 400°F for 10-12 minutes, flipping halfway, until the coating is golden and crispy.

• 5

  In a medium bowl, whisk together the Greek yogurt, avocado oil mayonnaise, apple cider vinegar, and Dijon mustard.

• 6

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

• 7

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