NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1/4 cup Panko Breadcrumbs

1 large Egg White

1 tsp Olive Oil

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Light Greek Yogurt

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg white with a pinch of salt and pepper. In another bowl, place the panko breadcrumbs.

• 3

  Dip the chicken breast in the egg white, ensuring it is fully coated, then press it into the panko breadcrumbs for an even coating.

• 4

  Place the coated chicken breast on the prepared baking sheet and lightly spray or drizzle with olive oil.

• 5

  Bake the chicken in the preheated oven for about 20-25 minutes or until the inside reaches an internal temperature of 165°F and the coating is crisp.

• 6

  While the chicken is baking, prepare the creamy slaw. In a mixing bowl, combine the shredded green cabbage and shredded carrot.

• 7

  In a separate small bowl, mix the light Greek yogurt with lemon juice, a pinch of salt, and pepper. Pour the dressing over the slaw and toss to combine.

• 8

  Once the chicken is done baking, assemble the sandwich by placing the crispy chicken on the whole wheat bun and topping it with a generous portion of the creamy slaw.

• 9

  Serve immediately and enjoy your flavorful, balanced meal.