NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

1 tbsp Avocado oil

1.5 cup Shredded cabbage mix

2 tbsp Plain Greek yogurt

1 tbsp Apple cider vinegar

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, allowing it to marinate for at least 20 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the almond flour mixture until fully coated.

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, whisk the plain Greek yogurt and apple cider vinegar together in a medium bowl to create the dressing.

• 7

  Add the shredded cabbage mix to the dressing and toss until every strand is well coated and zesty.

• 8

  Serve the crispy pan-fried chicken immediately alongside the fresh slaw for a balanced and crunchy meal.