NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 Large Egg

2 tbsp Almond Flour

1 Whole Wheat Bun

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1/4 cup Plain Non-Fat Greek Yogurt

Olive Oil Spray

Salt & Pepper

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper or lightly sprayed with olive oil.

• 2

  Pound the chicken breast to an even thickness for uniform cooking.

• 3

  In a shallow bowl, whisk together the egg with a pinch of salt and pepper. In another bowl, add the almond flour seasoned with a little salt and pepper.

• 4

  Dip the chicken breast first in the egg mixture, then coat evenly with the almond flour mixture.

• 5

  Place the coated chicken breast on the prepared baking sheet and lightly spray with olive oil.

• 6

  Bake the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F and the coating is crispy.

• 7

  Meanwhile, prepare the Greek yogurt slaw by combining shredded cabbage, shredded carrot, and Greek yogurt in a bowl. Season with salt and pepper to taste.

• 8

  Once the chicken is done, allow it to rest for a few minutes before slicing it.

• 9

  Assemble the sandwich by placing the crispy chicken on the whole wheat bun and topping it generously with the Greek yogurt slaw.

• 10

  Serve immediately and enjoy your balanced, crunchy, and creamy sandwich.