NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1.5 cup Shredded cabbage

0.25 cup Shredded carrots

2 tbsp Non-fat Greek yogurt

1 tsp Apple cider vinegar

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate for at least 15 minutes.

• 2

  In a separate small bowl, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until well-coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, prepare the slaw by whisking together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl.

• 6

  Toss the shredded cabbage and carrots into the yogurt dressing until evenly coated.

• 7

  Slice the crispy chicken and serve immediately alongside the zesty slaw.