NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1.5 cup shredded cabbage and carrot mix

1 tbsp plain Greek yogurt

1 tsp apple cider vinegar

0.5 tsp honey

PREPARATION

• 1

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

• 2

  In a shallow dish, combine the almond flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned almond flour.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5 to 6 minutes per side until the coating is deeply golden and the internal temperature reaches 165 degrees.

• 6

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

• 7

  Toss the shredded cabbage and carrot mix into the yogurt dressing until evenly coated.

• 8

  Serve the hot, crispy chicken immediately alongside the chilled coleslaw.