NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

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 tsp avocado oil

1 cup shredded cabbage

1 tbsp apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into even 1-inch wide strips or tenders.

• 2

  Place chicken in a bowl and pour the buttermilk over it, ensuring every piece is coated; let marinate for at least 15 minutes.

• 3

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

• 4

  Remove each piece of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.

• 5

  Preheat the air fryer to 390°F and lightly coat the basket with avocado oil.

• 6

  Place the chicken in a single layer in the basket, spray the tops lightly with avocado oil, and cook for 10-12 minutes, flipping halfway through, until the crust is golden and the chicken is cooked through.

• 7

  While the chicken cooks, toss the shredded cabbage with apple cider vinegar in a small bowl to serve as a bright, acidic side.