Name: Crispy Baked Chicken with Tangy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/3 cup Panko Bread Crumbs; 1 tsp Olive Oil; 1 cup Green Cabbage, shredded; 1/2 medium Carrot, shredded; 2 tbsp Low-Fat Greek Yogurt; 1 tsp Lemon Juice; Salt and Pepper to taste

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Tangy Slaw

Enjoy a crunchy, savory baked chicken paired with a refreshing, tangy slaw. The chicken is lightly breaded with crisp panko and a hint of olive oil, then baked to a perfect golden finish, while the slaw brings a burst of zesty flavor with shredded cabbage, carrot, and a dollop of creamy Greek yogurt.

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NUTRITION

Protein

33.3g

Fat

8.8g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Panko Bread Crumbs

1 tsp Olive Oil

1 cup Green Cabbage, shredded

1/2 medium Carrot, shredded

2 tbsp Low-Fat Greek Yogurt

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Season the chicken breast with salt and pepper on both sides.
3
Lightly coat the chicken with olive oil then press it into the panko bread crumbs to form a crispy crust.
4
Place the breaded chicken on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until the internal temperature reaches 165°F.
5
While the chicken bakes, prepare the slaw by combining shredded green cabbage and grated carrot in a bowl.
6
In a small bowl, mix the low-fat Greek yogurt with lemon juice, adding a pinch of salt and pepper.
7
Toss the cabbage and carrot mixture with the yogurt dressing until well coated.
8
Once the chicken is baked, serve it alongside a generous portion of tangy slaw.