NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

1 cup shredded cabbage mix

1 tbsp apple cider vinegar

1 tsp honey

1 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the buttermilk, sea salt, and black pepper.

• 3

  In a second shallow bowl, combine the almond flour, arrowroot starch, garlic powder, and onion powder.

• 4

  Dip each chicken strip into the buttermilk mixture, then dredge in the flour mixture until thoroughly coated.

• 5

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 4-5 minutes per side until the coating is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, whisk together the apple cider vinegar, honey, and olive oil in a medium bowl.

• 8

  Toss the shredded cabbage and cilantro with the dressing until well combined.

• 9

  Serve the crispy chicken immediately alongside the zesty slaw.