NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 cup shredded cabbage

1 tbsp apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with the low-fat buttermilk to soak for at least 15 minutes.

• 2

  In a shallow dish, combine the almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper, mixing well to distribute the spices.

• 3

  Remove each chicken strip from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the almond flour mixture, pressing the coating onto the meat.

• 4

  Lightly brush or spray the chicken strips with olive oil and place them in an air fryer basket at 400°F for 12 to 15 minutes, flipping halfway through until the exterior is golden and crunchy.

• 5

  While the chicken cooks, toss the shredded cabbage with apple cider vinegar and a pinch of salt to create a bright, acidic slaw.

• 6

  Serve the crispy chicken immediately alongside the fresh cabbage slaw for a balanced, clean-eating feast.