NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1.5 cup shredded cabbage mix

2 tbsp nonfat greek yogurt

1 tsp apple cider vinegar

1 tsp honey

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and soak for at least 15 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the flour mixture until evenly coated.

• 4

  Heat the avocado oil in a large skillet over medium heat.

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side until the crust 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

  Toss the shredded cabbage mix with the yogurt dressing until well combined.

• 8

  Serve the crispy chicken immediately with the chilled creamy slaw on the side.