NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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 tbsp avocado oil

1 cup shredded cabbage

1 tbsp apple cider vinegar

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in the buttermilk in a shallow bowl and marinate for at least 15 minutes.

• 3

  In a separate wide bowl, whisk together almond flour, arrowroot, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

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

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 6

  Carefully place the chicken in the pan and cook for 4-5 minutes per side until the crust is deeply golden and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, toss the shredded cabbage with apple cider vinegar and a pinch of salt to create a bright, acidic slaw.

• 8

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