YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken Sandwich with Crunchy Slaw
Enjoy a delicious twist on a classic sandwich featuring a juicy, air-fried chicken breast coated in a light, crispy panko crust, nestled between a whole wheat bun, and topped with a refreshing, crunchy slaw dressed in a tangy Greek yogurt dressing. Perfectly balanced in protein and calories, this meal satisfies your taste buds without compromising your nutrition goals.
INGREDIENTS
4 oz Chicken Breast Fillet
1 Whole Wheat Bun
1/4 cup Panko Breadcrumbs
1/2 cup Mixed Cabbage and Carrot Slaw
2 tbsp Greek Yogurt
1 tsp Dijon Mustard
2 sprays Olive Oil
PREPARATION
Preheat your air-fryer to 400°F.
Pound the chicken breast to an even thickness and season with salt and pepper as desired.
Lightly spray the chicken with olive oil, then coat it evenly with panko breadcrumbs.
Place the chicken in the air-fryer basket and cook for 10-12 minutes, flipping halfway through until the exterior is crispy and the internal temperature reaches 165°F.
In a bowl, combine the shredded cabbage and carrots with Greek yogurt and Dijon mustard to form the crunchy slaw. Adjust seasoning if needed.
Toast the whole wheat bun lightly in the air-fryer or on a pan for added crunch.
Assemble the sandwich by placing the air-fried chicken on the bun and topping it generously with the crunchy slaw.
Serve immediately and enjoy a balanced, flavorful meal.