NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded cabbage

1 tsp olive oil

1 tbsp apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to marinate for at least 20 minutes.

• 2

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

• 3

  Preheat your air fryer to 375°F and lightly brush the basket with half of the olive oil.

• 4

  Remove each chicken strip from the buttermilk, allowing the excess to drip off, and dredge thoroughly in the almond flour seasoning mix.

• 5

  Arrange the chicken in the air fryer basket in a single layer and cook for 12-15 minutes, flipping halfway through, until the coating is golden and the meat is cooked through.

• 6

  While the chicken is air-frying, whisk the remaining olive oil and apple cider vinegar in a medium bowl, then toss in the shredded cabbage until well coated.

• 7

  Plate the hot, crispy chicken strips alongside the fresh cabbage slaw and enjoy immediately.