NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup shredded cabbage mix

0.25 cup non-fat Greek yogurt

1 tbsp 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 coated. Let it marinate for 20 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it through the almond flour mixture until evenly coated.

• 4

  Lightly grease the air fryer basket with avocado oil and place the chicken inside. Spritz the top of the chicken with the remaining oil.

• 5

  Air fry at 400°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the crust is golden brown.

• 6

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

• 7

  Add the shredded cabbage mix to the dressing and toss until well combined.

• 8

  Serve the crispy chicken immediately alongside the zesty slaw for a balanced, clean-eating meal.