YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken Sandwich with Fresh Slaw
Enjoy a satisfying, crunch-packed chicken sandwich featuring an air-fried, herb-seasoned chicken breast with a light, crispy coating, all nestled between a whole wheat bun and topped with a vibrant, tangy fresh slaw. This meal offers a delightful balance of textures and flavors – from the juicy chicken to the refreshing crunch of cabbage and carrots, finished with a creamy Greek yogurt dressing.
INGREDIENTS
4 oz Chicken Breast
1 Egg
1/3 cup Whole Wheat Breadcrumbs
1 cup Shredded Green Cabbage
1/2 cup Shredded Carrots
2 tbsp Non-fat Greek Yogurt
1 Whole Wheat Mini Bun
Olive Oil Spray
1 tsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your air fryer to 400°F.
Pat the chicken breast dry and season both sides lightly with salt and pepper.
Beat the egg in a shallow dish. In a separate plate, spread out the whole wheat breadcrumbs.
Dip the chicken breast into the egg, letting excess drip off, then press into the breadcrumbs, coating both sides evenly.
Lightly spray the breaded chicken with olive oil spray.
Place the chicken in the air fryer basket and cook for 10-12 minutes, flipping halfway through until the coating is crispy and the internal temperature reaches 165°F.
While the chicken cooks, toss the shredded cabbage and carrots in a bowl with lemon juice, a pinch of salt, and mix in the Greek yogurt to create a creamy slaw.
Lightly toast the whole wheat mini bun if desired.
Assemble the sandwich by placing the crispy chicken on the bun and topping with a generous serving of the fresh slaw.
Serve immediately and enjoy your perfectly balanced, protein-packed meal.