NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup shredded cabbage

1 tbsp plain Greek yogurt

1 tsp apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 20 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, letting excess drip off, and dredge thoroughly in the seasoned flour mixture.

• 4

  Place the coated chicken in an air fryer basket, lightly mist with avocado oil, and cook at 400°F for 12 to 15 minutes until the exterior is golden and crunchy.

• 5

  While the chicken cooks, combine the shredded cabbage, Greek yogurt, and apple cider vinegar in a medium bowl, tossing until well coated.

• 6

  Plate the hot chicken alongside the cool slaw for a balanced, clean-eating feast.