NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 cup Shredded cabbage mix

1 tbsp Apple cider vinegar

1 tbsp Nonfat Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully submerged for at least 20 minutes.

• 2

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

• 3

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

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 5 to 7 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

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

• 7

  Add the shredded cabbage mix to the dressing and toss until thoroughly combined.

• 8

  Serve the crispy chicken immediately alongside the chilled coleslaw.