NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup shredded cabbage

1 tbsp apple cider vinegar

0.5 tsp honey

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to marinate for at least 15 minutes.

• 2

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

• 3

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

• 4

  Lightly coat the air fryer basket with avocado oil and arrange the chicken in a single layer, spraying the tops with the remaining oil.

• 5

  Air fry at 400°F for 12-15 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through.

• 6

  While the chicken cooks, toss the shredded cabbage with apple cider vinegar and honey in a small bowl to create a crisp side slaw.

• 7

  Serve the hot, crispy chicken immediately alongside the tangy cabbage slaw for a balanced, clean-eating feast.