NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

1.5 tbsp Almond flour

0.5 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 and carrots

1 tbsp Nonfat Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

  Slice the chicken breast into even 1-inch thick strips and place them in a small bowl with the buttermilk to marinate for 15 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture until fully coated.

• 4

  Preheat your air fryer to 400°F and lightly coat the basket with avocado oil spray.

• 5

  Place the chicken in the basket in a single layer, spray the tops with the remaining avocado oil, and air fry for 10-12 minutes, flipping halfway through, until golden and crispy.

• 6

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

• 7

  Add the shredded cabbage and carrots to the dressing and toss well to combine.

• 8

  Serve the hot, crispy chicken strips alongside the chilled zesty slaw.