YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Greek Yogurt Slaw
Enjoy a vibrant, satisfying sandwich featuring a crispy baked chicken breast with a crunchy, herb-seasoned panko coating, nestled in a whole-grain bun and topped with a refreshing, tangy Greek yogurt slaw accented by crisp cabbage, carrots, and red onion.
INGREDIENTS
5 oz Chicken Breast
1 Whole-Grain Bun
1/4 cup Panko Bread Crumbs
1 Egg White
1/4 cup Plain Nonfat Greek Yogurt
1 cup Shredded Green Cabbage
1/4 cup Shredded Carrot
2 Tbsp Thinly Sliced Red Onion
1 tsp Olive Oil Spray
Seasonings (Salt, Pepper, Garlic Powder, Smoked Paprika) to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, whisk the egg white and add a pinch of salt, pepper, garlic powder, and smoked paprika.
Dip the chicken breast into the egg white mixture, then lightly coat it with the panko bread crumbs mixed with a little more seasoning.
Place the coated chicken breast on the prepared baking sheet and lightly spray with olive oil spray.
Bake the chicken for about 20-25 minutes or until it reaches an internal temperature of 165°F, turning halfway for even crisping.
While the chicken bakes, prepare the Greek yogurt slaw by combining the Greek yogurt, shredded cabbage, shredded carrot, and red onion in a bowl. Season with salt, pepper, and a pinch of garlic powder, stirring well.
Toast the whole-grain bun lightly in the oven or on a skillet.
Assemble the sandwich by placing the crispy chicken on the bun and topping it generously with the Greek yogurt slaw.
Serve immediately and enjoy your balanced, flavorful meal!