YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Fresh Slaw
Enjoy a light yet satisfying sandwich featuring a crispy baked chicken breast paired with a tangy, crunchy fresh slaw. The combination of almond flour-coated chicken and a vibrant mix of cabbage and carrots, dressed in a creamy Greek yogurt dressing, promises a balanced blend of textures and flavors ideal for a wholesome meal any time of the day.
INGREDIENTS
6 oz Chicken Breast
2 tbsp Almond Flour
1 large Egg
1 Whole Wheat Bun
1.5 cups shredded Green Cabbage
1 medium Carrot
2 tbsp Non-Fat Greek Yogurt
1 tsp Apple Cider Vinegar
1 tsp Smoked Paprika
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Trim any excess fat from the chicken breast and pound to an even thickness for uniform baking.
Season the chicken on both sides with salt, pepper, and smoked paprika.
Set up a breading station: whisk the egg in a shallow dish, and in another dish, combine almond flour with a pinch of salt and extra paprika if desired.
Dip the chicken breast first into the egg, then coat evenly with the almond flour mixture.
Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.
Meanwhile, in a bowl combine shredded green cabbage and grated carrot.
In a small bowl, mix non-fat Greek yogurt with apple cider vinegar, a pinch of salt, and pepper to create a light slaw dressing.
Toss the cabbage and carrot with the dressing until well combined.
Toast the whole wheat bun lightly in the oven or on a skillet.
Assemble the sandwich by placing the baked chicken breast on the bun and topping it generously with the fresh slaw.
Serve immediately and enjoy your crispy, flavor-packed chicken sandwich.