YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Sandwich with Fresh Herb Slaw
Enjoy a satisfying crispy baked chicken sandwich paired with a refreshing, tangy herb slaw that brings a burst of flavor and crunch to every bite. The lightly breaded chicken is baked to perfection and nestled in a whole wheat bun, while the vibrant slaw made with cabbage, carrot, and fresh herbs adds a delightful contrast in texture and a zesty finish.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Burger Bun
1/4 cup Panko Breadcrumbs
1 Egg White
1 tsp Olive Oil
1/2 cup Shredded Green Cabbage
1/4 cup Shredded Carrot
2 tbsp Nonfat Greek Yogurt
1 tsp Fresh Lemon Juice
2 tbsp Fresh Mixed Herbs (Parsley & Cilantro)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, beat the egg white. In another small dish, place the panko breadcrumbs.
Lightly coat the chicken breast with the beaten egg white, then press it into the panko breadcrumbs to form an even coating.
Place the breaded chicken on the baking sheet and drizzle with olive oil.
Bake the chicken in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F and the coating is golden and crispy.
While the chicken bakes, prepare the herb slaw by combining shredded cabbage, shredded carrot, fresh mixed herbs, nonfat Greek yogurt, and lemon juice in a bowl. Toss until well combined.
Toast the whole wheat burger bun if desired.
Assemble the sandwich by placing the crispy baked chicken in the bun and topping it with a generous serving of the fresh herb slaw.
Serve immediately and enjoy your balanced meal.