Crispy Baked Chicken with Creamy Slaw and Dill Pickles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken with Creamy Slaw and Dill Pickles

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Creamy Slaw and Dill Pickles

Enjoy a satisfying, crunchy baked chicken paired with a refreshing creamy slaw and tangy dill pickles. The lightly seasoned, crispy coating on the chicken perfectly complements the cool, crisp slaw dressed in a zesty nonfat Greek yogurt blend. Each bite delivers a mix of textures and balanced flavors, making this a delicious and wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
51.3g
Fat
5.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

2 large Egg Whites

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1/4 cup Nonfat Greek Yogurt

3 slices Dill Pickles

1/2 tsp Paprika

Salt and Pepper to taste

1/2 tsp Dried Dill

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix the whole wheat breadcrumbs with paprika, salt, and pepper.

  • 3

    Dip the chicken breast into the egg whites ensuring it is well coated, then dredge in the breadcrumb mixture, pressing gently to adhere.

  • 4

    Place the coated chicken on the baking sheet and bake for 20-25 minutes or until the chicken is cooked through and the coating is crispy.

  • 5

    While the chicken is baking, prepare the creamy slaw by combining shredded cabbage and carrot in a mixing bowl.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt, dried dill, lemon juice, and a pinch of salt and pepper. Pour over the slaw and toss to combine.

  • 7

    Plate the crispy baked chicken alongside a generous serving of the creamy slaw, and add dill pickle slices on the side for a tangy finish.

  • 8

    Serve immediately and enjoy the balanced flavors and textures.

Crispy Baked Chicken with Creamy Slaw and Dill Pickles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken with Creamy Slaw and Dill Pickles

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Creamy Slaw and Dill Pickles

Enjoy a satisfying, crunchy baked chicken paired with a refreshing creamy slaw and tangy dill pickles. The lightly seasoned, crispy coating on the chicken perfectly complements the cool, crisp slaw dressed in a zesty nonfat Greek yogurt blend. Each bite delivers a mix of textures and balanced flavors, making this a delicious and wholesome meal.

NUTRITION

355kcal
Protein
51.3g
Fat
5.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Whole Wheat Breadcrumbs

2 large Egg Whites

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1/4 cup Nonfat Greek Yogurt

3 slices Dill Pickles

1/2 tsp Paprika

Salt and Pepper to taste

1/2 tsp Dried Dill

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix the whole wheat breadcrumbs with paprika, salt, and pepper.

  • 3

    Dip the chicken breast into the egg whites ensuring it is well coated, then dredge in the breadcrumb mixture, pressing gently to adhere.

  • 4

    Place the coated chicken on the baking sheet and bake for 20-25 minutes or until the chicken is cooked through and the coating is crispy.

  • 5

    While the chicken is baking, prepare the creamy slaw by combining shredded cabbage and carrot in a mixing bowl.

  • 6

    In a small bowl, whisk together the nonfat Greek yogurt, dried dill, lemon juice, and a pinch of salt and pepper. Pour over the slaw and toss to combine.

  • 7

    Plate the crispy baked chicken alongside a generous serving of the creamy slaw, and add dill pickle slices on the side for a tangy finish.

  • 8

    Serve immediately and enjoy the balanced flavors and textures.