NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 cup Shredded cabbage mix

2 tbsp Plain Greek yogurt

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Honey

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk to marinate for at least 20 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure an even and thick coating.

• 4

  Lightly coat the breaded chicken with avocado oil and place it in the air fryer basket.

• 5

  Air fry at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and honey in a medium bowl to create the dressing.

• 7

  Toss the shredded cabbage mix into the dressing until well coated and serve immediately alongside the hot, crispy chicken.