NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup shredded cabbage mix

1 tbsp plain Greek yogurt

1 tsp apple cider vinegar

1 tsp honey

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 at least 20 minutes.

• 2

  In a separate small dish, whisk together the almond flour, garlic powder, paprika, sea salt, and black pepper to create the breading.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the seasoned almond flour mixture.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat until shimmering.

• 5

  Place the chicken in the skillet and cook for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

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

• 7

  Add the shredded cabbage mix to the dressing and toss well to coat evenly.

• 8

  Serve the hot, crispy chicken alongside the chilled creamy slaw for a balanced meal.