NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp 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

0.5 tbsp avocado oil

1 cup shredded cabbage

1 tbsp plain Greek yogurt

1 tsp apple cider vinegar

1 tsp honey

0.5 tsp dijon mustard

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Slice the chicken breast into even strips and place them in a small bowl with the buttermilk to soak for 10 minutes.

• 3

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

• 4

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

• 5

  Lightly brush or spray the chicken strips with avocado oil and place them in the air fryer basket in a single layer.

• 6

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

• 7

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

• 8

  Toss the shredded cabbage into the dressing until well-coated and serve immediately alongside the crispy chicken.