NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup cabbage

0.25 cup Greek yogurt

1 tsp apple cider vinegar

0.5 tsp honey

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk and let it soak for 15 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure an even coating.

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 5 to 7 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

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

• 7

  Add the shredded cabbage to the yogurt dressing and toss well to coat.

• 8

  Serve the crispy chicken immediately alongside the zesty slaw for a balanced, high-protein meal.