YOUR SOLIN GENERATED RECIPE
Crispy Chicken Tacos with Fresh Slaw
Savor crispy, oven-baked chicken tucked into warm corn tortillas and topped with a refreshing, crunchy cabbage slaw. The lightly seasoned chicken is coated with a delicate panko crust, while the slaw brings in a tangy creaminess from Greek yogurt, perfectly balancing texture and flavor. This recipe offers a satisfying bite with a burst of freshness that’s ideal for any meal time.
INGREDIENTS
4 oz Chicken Breast
2 Corn Tortillas
1/4 cup Panko Breadcrumbs
1 Egg White
1 cup Shredded Green Cabbage
1/3 medium Carrot, shredded
2 tbsp Non-Fat Greek Yogurt
Spices (Cumin, Chili Powder, Salt, Pepper)
PREPARATION
Preheat your oven to 425°F and set a baking sheet lined with parchment paper.
In a shallow dish, combine the panko breadcrumbs with a pinch of cumin, chili powder, salt, and pepper.
Pat the 4 oz chicken breast dry, then lightly dip it in the egg white, ensuring an even coating.
Dredge the chicken in the panko mixture, pressing gently to adhere the crumbs.
Place the coated chicken breast onto the prepared baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165°F and the crust becomes crispy.
While the chicken is baking, prepare the fresh slaw by mixing shredded green cabbage and shredded carrot in a bowl. Stir in non-fat Greek yogurt and season with a touch of salt and pepper.
Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft.
Slice the crispy chicken into strips and layer onto the tortillas. Top with a generous amount of the fresh slaw.
Serve immediately and enjoy your delicious, balanced crispy chicken tacos with fresh slaw.