YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Greek Yogurt Slaw
Savor a lighter twist on a classic sandwich featuring a crispy, baked chicken breast with a golden panko coating, paired with a refreshing Greek yogurt slaw that adds vibrant crunch and tang. This dish is a delightful balance of textures and flavors, perfect for any meal time while keeping the nutrition on point.
INGREDIENTS
4 oz Boneless Skinless Chicken Breast
1 Whole Wheat Bun
1/4 cup Panko Breadcrumbs
1/3 cup Nonfat Greek Yogurt
1/2 cup Shredded Cabbage
1/4 cup Shredded Carrots
2 slices Red Onion
Olive Oil Spray
Seasonings (salt, pepper, paprika)
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, spread the nonfat Greek yogurt and mix in a pinch of salt, pepper, and paprika. Set aside a small portion (about 1 tablespoon) to use in the slaw.
Pat the chicken breast dry. Brush the chicken lightly with a little nonfat Greek yogurt, then season it with salt, pepper, and paprika.
Dredge the chicken in panko breadcrumbs, pressing gently so they adhere well.
Lightly spray the coated chicken breast with olive oil spray and place it on the prepared baking sheet.
Bake the chicken for 20-25 minutes, flipping halfway through, until it reaches an internal temperature of 165°F and has a golden, crispy exterior.
While the chicken bakes, prepare the slaw by combining shredded cabbage, shredded carrots, and red onion in a bowl. Toss with the reserved tablespoon of Greek yogurt and adjust seasoning with salt and pepper.
Toast the whole wheat bun lightly if desired.
Assemble the sandwich by placing the baked chicken on the bottom half of the bun, topping with the Greek yogurt slaw, then capping with the bun top.
Serve immediately and enjoy your balanced, crispy baked chicken sandwich.