NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp 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 well coated; let it marinate for 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the almond flour mixture until fully coated.

• 4

  Preheat your air fryer to 375°F and lightly spray or brush the chicken with avocado oil.

• 5

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

• 6

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

• 7

  Add the shredded cabbage mix to the bowl and toss until the vegetables are evenly coated with the dressing.

• 8

  Serve the crispy chicken immediately alongside the fresh coleslaw.