NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp avocado oil

1 cup green beans

1 cup shredded cabbage

1 tbsp apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into even strips and soak them in the buttermilk for 10 minutes to tenderize.

• 2

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

• 3

  Stir the sea salt and black pepper into the flour mixture until well combined.

• 4

  Remove each chicken strip from the buttermilk and dredge in the flour mixture, pressing firmly to ensure a thick coating.

• 5

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 6

  Fry the chicken strips for 4 to 5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 7

  Steam the green beans for about 5 minutes until they are bright green and tender-crisp.

• 8

  In a small bowl, toss the shredded cabbage with the apple cider vinegar to create a quick, tangy slaw.

• 9

  Serve the crispy chicken strips immediately alongside the steamed beans and fresh slaw.