NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

1 large egg white

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp buffalo hot sauce

1 tsp ghee

1 cup shredded cabbage mix

1 tbsp greek yogurt

0.25 whole avocado

1 tsp lime juice

1 tsp apple cider vinegar

PREPARATION

• 1

  Preheat your air fryer to 400°F and slice the chicken breast into even strips.

• 2

  Whisk the egg white in a small bowl until frothy; in a separate shallow dish, whisk together the almond flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Dip each chicken strip into the egg white, letting the excess drip off, then dredge thoroughly in the seasoned almond flour mixture.

• 4

  Place the chicken in the air fryer basket in a single layer and cook for 10-12 minutes, flipping halfway through, until the coating is golden and crispy.

• 5

  While the chicken cooks, whisk together the buffalo hot sauce and melted ghee in a large bowl.

• 6

  In a medium bowl, mash the avocado with the Greek yogurt, lime juice, and apple cider vinegar until smooth, then toss with the shredded cabbage mix.

• 7

  Toss the hot chicken tenders in the buffalo sauce mixture until fully coated and serve immediately alongside the zesty slaw.