YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Creamy Bang Bang Slaw
Enjoy a balanced meal of crispy baked chicken breast paired with a tangy, creamy bang bang slaw. The chicken is lightly coated in almond flour for crunch and baked to golden perfection, while the slaw provides a refreshing mix of cabbage, carrots, and red bell peppers tossed in a zesty Greek yogurt dressing.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 large Egg White
1 cup shredded Cabbage
1/4 cup shredded Carrot
1/4 cup diced Red Bell Pepper
2 tbsp Plain Greek Yogurt
1 tsp Sriracha Sauce
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, combine the almond flour with a pinch of salt and pepper.
Brush the chicken breast with egg white, then dredge it in the almond flour mixture until evenly coated.
Place the coated chicken breast on the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.
While the chicken bakes, prepare the creamy bang bang slaw by mixing shredded cabbage, shredded carrot, and diced red bell pepper in a bowl.
In a small bowl, stir together the Greek yogurt and sriracha sauce, then drizzle over the slaw and toss until well combined.
Once the chicken is done, slice it and serve alongside the bang bang slaw.