NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1.5 cups shredded cabbage mix

2 tbsp plain Greek yogurt

1 tsp apple cider vinegar

0.5 tsp honey

0.25 tsp celery seed

PREPARATION

• 1

  Place chicken breast in a bowl with buttermilk and marinate for at least 30 minutes.

• 2

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

• 3

  Dredge the marinated chicken in the flour mixture, pressing firmly to ensure an even, crunchy coating.

• 4

  Preheat air fryer to 375°F and lightly coat the basket and chicken with avocado oil.

• 5

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

• 6

  While chicken cooks, whisk together Greek yogurt, vinegar, honey, and celery seed in a medium bowl.

• 7

  Toss the cabbage mix with the dressing until well coated and serve alongside the hot chicken.