NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp dijon mustard

1 tsp raw honey

1 tsp apple cider vinegar

1 cup shredded cabbage

1 tsp lemon juice

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 15 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, allowing the excess to drip off, and dredge thoroughly in the flour mixture until coated.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Place the chicken in the skillet and cook for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, whisk the Dijon mustard, raw honey, and apple cider vinegar together in a small bowl to create the sauce.

• 7

  In a separate bowl, toss the shredded cabbage with lemon juice and a pinch of salt to create a fresh slaw.

• 8

  Serve the crispy chicken strips alongside the cabbage slaw and drizzle with the honey-mustard sauce.