NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

2 tbsp Sugar-free BBQ sauce

1 cup Shredded cabbage mix

1 tbsp Apple cider vinegar

1 tsp Honey

1 tbsp Nonfat Greek yogurt

PREPARATION

• 1

  Slice the chicken breast into 1-inch thick strips.

• 2

  In a shallow bowl, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Dredge each chicken strip in the flour mixture until evenly coated, pressing firmly so the coating sticks.

• 4

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

• 5

  Add the chicken strips to the skillet and cook for 4-5 minutes per side until golden brown and cooked through.

• 6

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

• 7

  Toss the shredded cabbage mix into the dressing until well combined and set aside.

• 8

  Remove the cooked chicken from the pan and toss in a clean bowl with the sugar-free BBQ sauce until fully glazed.

• 9

  Serve the warm BBQ chicken immediately alongside the chilled tangy slaw.