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 sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.5 tbsp avocado oil

1.5 cup shredded cabbage mix

2 tbsp nonfat Greek yogurt

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp honey

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even thickness of about half an inch.

• 2

  In a shallow bowl, submerge the chicken in buttermilk and let it soak for at least 15 minutes to tenderize.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to ensure an even coating.

• 5

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

• 6

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

• 7

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

• 8

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

• 9

  Slice the crispy chicken into strips and serve immediately alongside the zesty slaw.