NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup low-fat buttermilk

1.5 tbsp almond flour

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 cup shredded cabbage mix

1 tbsp nonfat Greek yogurt

1 tsp apple cider vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk; marinate in the refrigerator for at least 30 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it through the almond flour mixture until evenly coated.

• 4

  Lightly brush or spray the coated chicken with avocado oil and place it in the air fryer basket.

• 5

  Air fry at 375°F for 12 to 15 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 165°F.

• 6

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

• 7

  Toss the shredded cabbage mix with the dressing until well combined and serve alongside the crispy chicken.