NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Arrowroot powder

1 tbsp Avocado oil

1 cup Shredded cabbage mix

1 tbsp Plain Greek yogurt

1 tsp Apple cider vinegar

0.5 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Place chicken breast between parchment paper and pound to an even 1/2-inch thickness for uniform cooking.

• 2

  Submerge the chicken in a shallow bowl with the buttermilk and let it marinate for 10 minutes.

• 3

  In a separate bowl, whisk together the arrowroot powder, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the arrowroot mixture.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 6

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

• 7

  While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, and honey in a medium bowl.

• 8

  Toss the shredded cabbage mix with the yogurt dressing until evenly coated.

• 9

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