NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

1.5 cup shredded cabbage mix

2 tbsp plain Greek yogurt

1 tsp apple cider vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Submerge the chicken in the buttermilk in a shallow bowl and let it marinate for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture until fully coated.

• 5

  Preheat your air fryer to 375°F and lightly coat the basket with 1 teaspoon of avocado oil.

• 6

  Place the chicken in the basket and mist the top with the remaining teaspoon of avocado oil.

• 7

  Air fry for 12 to 15 minutes, flipping halfway through, until the exterior is golden-brown and the internal temperature reaches 165°F.

• 8

  While the chicken cooks, prepare the slaw by whisking the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl.

• 9

  Toss the shredded cabbage mix into the dressing until evenly coated.

• 10

  Serve the crispy chicken immediately alongside the cool, creamy slaw.