YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Fresh Slaw
Enjoy a satisfying chicken sandwich featuring a crispy, baked chicken breast coated lightly with whole wheat breadcrumbs, nestled in a toasted whole-grain bun and paired with a refreshing, crunchy slaw tossed in a tangy nonfat Greek yogurt dressing. This wholesome creation offers a balanced mix of lean protein, fiber, and complex carbohydrates for a guilt-free indulgence.
INGREDIENTS
5 oz Chicken Breast
1 Whole Grain Bun
2 Tbsp Whole Wheat Breadcrumbs
1/2 cup shredded Green Cabbage
1/4 cup shredded Carrot
1 Tbsp Nonfat Greek Yogurt
1 tsp Lemon Juice
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. Dust it lightly with whole wheat breadcrumbs, pressing gently to adhere. For extra crunch, spray a light mist of olive oil if desired.
Place the chicken on the prepared baking sheet and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.
While the chicken bakes, prepare the fresh slaw by combining shredded cabbage and carrot in a bowl. In a small dish, mix the nonfat Greek yogurt with lemon juice and a pinch of salt and pepper.
Toss the slaw mix with the yogurt dressing until evenly coated.
Toast the whole grain bun lightly in the oven or on a skillet. Once the chicken is done, slice it if preferred and layer it on the bottom half of the bun.
Top the chicken with a generous portion of the fresh slaw and cover with the bun's top half.
Serve immediately and enjoy your delicious, crispy baked chicken sandwich with fresh slaw.