YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Greek Yogurt Slaw
Savor this crunchy yet tender chicken sandwich featuring a crispy baked chicken breast coated in a light panko crust, served on a whole wheat bun topped with a refreshing, tangy Greek yogurt slaw. Perfectly balanced for a satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Bun
1/4 cup Panko Breadcrumbs
1 Egg
1/4 cup Nonfat Greek Yogurt
1 cup Shredded Green Cabbage
1 Small Shredded Carrot
2 Slices Red Onion
1 tsp Apple Cider Vinegar
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Season the chicken breast with salt and pepper. In a shallow bowl, whisk the egg. In another small bowl, add the panko breadcrumbs.
Dip the chicken breast into the egg, then press it into the panko breadcrumbs to evenly coat.
Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes, flipping halfway, until the chicken is cooked through and the coating is crisp.
While the chicken is baking, prepare the Greek yogurt slaw. In a bowl, combine shredded cabbage, shredded carrot, and red onion slices.
Mix in the nonfat Greek yogurt and apple cider vinegar, then season with a pinch of salt and pepper until well combined.
Once the chicken is baked, slice it and layer it onto the whole wheat bun. Top with a generous serving of Greek yogurt slaw.
Serve immediately and enjoy your balanced, flavorful sandwich.