YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken with Cool Ranch Slaw
Enjoy a perfectly balanced dish featuring a crispy buffalo-spiced chicken breast paired with a refreshing cool ranch slaw. The chicken is lightly breaded and baked to a golden finish, then tossed in a tangy buffalo sauce. The slaw is a vibrant mix of shredded cabbage and carrots with a creamy Greek yogurt dressing that delivers a cool contrast to the heat of the buffalo flavor.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White
1/4 cup Whole-Wheat Breadcrumbs
2 tbsp Buffalo Sauce
1 cup Shredded Green Cabbage
1/2 cup Shredded Carrot
2 tbsp Plain Nonfat Greek Yogurt
Cooking Spray
Optional: 1 tbsp Lime Juice
PREPARATION
Preheat your oven to 400°F and lightly coat a baking sheet with cooking spray.
Pat the chicken breast dry. In a shallow dish, whisk the egg white.
Place the whole-wheat breadcrumbs in a separate plate and season lightly with garlic powder, onion powder, salt, and pepper if desired.
Dip the chicken breast in the egg white, then dredge it in the breadcrumbs coating it evenly on both sides.
Place the breaded chicken on the baking sheet and bake for 18-20 minutes until the internal temperature reaches 165°F.
In a small bowl, toss the hot chicken with the buffalo sauce ensuring an even coating.
For the slaw, in a medium bowl combine the shredded cabbage and carrot with the Greek yogurt. Add lime juice if using and mix until well combined.
Serve the crispy buffalo chicken alongside a generous serving of cool ranch slaw. Enjoy while warm!