NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded cabbage mix

0.25 cup plain Greek yogurt

1 tsp apple cider vinegar

1 tsp honey

1 tsp avocado oil spray

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk, marinating for at least 30 minutes in the refrigerator.

• 2

  In a small bowl, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

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

• 4

  Preheat your air fryer to 375°F and lightly coat the basket with avocado oil spray.

• 5

  Place the chicken in the basket, spray the top of the chicken with avocado oil, and air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 6

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

• 7

  Toss the shredded cabbage mix into the yogurt dressing until evenly coated.

• 8

  Serve the crispy chicken immediately alongside the chilled creamy slaw.