NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup shredded cabbage

1 tsp extra virgin olive oil

1 tsp apple cider vinegar

PREPARATION

• 1

  Cut the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 15 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing firmly to coat.

• 4

  Place the coated chicken in an air fryer basket and lightly spray with oil; cook at 375°F for 12 to 15 minutes, flipping halfway through, until golden and cooked through.

• 5

  While the chicken cooks, whisk the olive oil and apple cider vinegar together in a medium bowl, then toss with the shredded cabbage.

• 6

  Serve the hot, crispy chicken strips immediately alongside the fresh, tangy cabbage slaw.