NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

1 tbsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic 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 thighs in a glass bowl and pour the buttermilk over them, ensuring they are fully submerged, then marinate for 30 minutes.

• 2

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

• 3

  Remove each chicken thigh from the buttermilk, allowing the excess to drip off, and dredge thoroughly in the flour mixture until evenly coated.

• 4

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

• 5

  Place the chicken thighs in the hot skillet and cook for 5 to 6 minutes per side until the coating is golden-brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  While the chicken is frying, toss the shredded cabbage with apple cider vinegar and a pinch of salt in a small bowl.

• 7

  Remove the chicken from the pan and let it rest for 2 minutes before serving alongside the fresh cabbage slaw.