NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 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

0.5 tbsp avocado oil

1 cup shredded cabbage

1 tbsp apple cider vinegar

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.

• 2

  In a shallow bowl, soak the chicken in buttermilk for 15 minutes to tenderize.

• 3

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

• 4

  Dredge the soaked chicken in the flour mixture, pressing firmly to ensure a thick and even coating.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 6

  Carefully place the chicken in the pan and cook for 4-5 minutes per side until the crust is golden and the internal temperature reaches 165°F.

• 7

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

• 8

  Serve the crispy chicken immediately alongside the fresh slaw for a balanced and satisfying meal.