YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Fresh Slaw
Enjoy a satisfying crispy baked chicken sandwich featuring a lightly breaded chicken breast nestled in a whole wheat bun and topped with a refreshing cabbage-carrot slaw dressed in a tangy Greek yogurt sauce. This balanced meal brings in a delightful crunch and vibrant flavor, making it perfect for breakfast, lunch, or dinner while keeping it within your protein and calorie goals.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Bun
2 Tbsp Panko Bread Crumbs
1 Egg White
1 cup Shredded Cabbage
1 Medium Carrot, Julienned
2 Tbsp Nonfat Greek Yogurt
1 tsp Apple Cider Vinegar
Pinch Black Pepper
Pinch Salt
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, mix the panko bread crumbs with a pinch of salt and black pepper.
Dip the chicken breast in the egg white, ensuring an even coat, then press into the bread crumbs until fully covered.
Place the breaded chicken on the baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.
While the chicken bakes, prepare the fresh slaw by combining shredded cabbage and julienned carrots in a bowl.
In a small container, mix the nonfat Greek yogurt with apple cider vinegar, a pinch of salt, and pepper, then toss with the slaw until evenly coated.
Lightly toast the whole wheat bun in the oven or on a skillet for extra crunch.
Assemble the sandwich by placing the crispy baked chicken on the bottom half of the bun, topping it with a generous serving of fresh slaw, then capping with the top bun.
Serve immediately and enjoy your balanced, flavorful meal.