NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp whole wheat panko breadcrumbs

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup shredded cabbage

1 tbsp apple cider vinegar

1 tsp dijon mustard

PREPARATION

• 1

  Slice the chicken breast into even strips or medallions.

• 2

  Place the chicken in a bowl with the buttermilk and let it soak for 10 minutes to tenderize.

• 3

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

• 4

  Remove each piece of chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned panko mixture.

• 5

  Lightly coat your air fryer basket with the avocado oil and arrange the chicken in a single layer.

• 6

  Air fry at 400°F for 10-12 minutes, flipping halfway through, until the coating is golden brown and the chicken is cooked through.

• 7

  While the chicken is cooking, whisk together the apple cider vinegar and Dijon mustard in a medium bowl.

• 8

  Toss the shredded cabbage into the dressing until evenly coated to create a fresh, tangy slaw.

• 9

  Serve the crispy chicken immediately alongside the slaw for a balanced and crunchy feast.