YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Greek Yogurt Slaw
Savor a crunchy, baked chicken sandwich paired with a refreshing and tangy Greek yogurt slaw. The chicken is lightly breaded with whole wheat panko and seasoned to perfection, then baked to crispness. All served on a wholesome whole grain bun, completed with a vibrant mix of shredded red cabbage and carrots dressed with nonfat Greek yogurt, lemon juice, and spices.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Panko Breadcrumbs
1 Egg White
1 Whole Grain Bun
1/4 cup Nonfat Greek Yogurt
1 cup Shredded Red Cabbage
1/4 cup Shredded Carrot
1 tbsp Lemon Juice
Salt and Paprika to taste
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.
In a shallow dish, combine the whole wheat panko breadcrumbs with a pinch of salt and paprika. In another small bowl, lightly beat the egg white.
Dip the chicken breast first in the egg white, then coat thoroughly with the breadcrumb mixture.
Place the breaded chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy, flipping halfway through.
While the chicken is baking, prepare the Greek yogurt slaw by combining shredded red cabbage, shredded carrot, nonfat Greek yogurt, and lemon juice in a bowl; mix until well combined. Season with salt and paprika to taste.
Once the chicken is done, let it rest for a couple of minutes. Slice the whole grain bun and lightly toast if desired.
Assemble the sandwich by placing the crispy chicken on the bun, followed by a generous layer of the Greek yogurt slaw.
Serve immediately and enjoy your balanced and flavorful sandwich!