Crispy Air-Fried Chicken with Creamy Coleslaw and Roasted Sweet Potato Fries

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

Crispy Air-Fried Chicken with Creamy Coleslaw and Roasted Sweet Potato Fries

YOUR SOLIN GENERATED RECIPE

Crispy Air-Fried Chicken with Creamy Coleslaw and Roasted Sweet Potato Fries

Enjoy a satisfying plate featuring a crispy air-fried chicken breast paired with a refreshingly creamy coleslaw and perfectly roasted sweet potato fries. The dish offers a wonderful mix of textures and flavors, from the crunch of the coating to the tangy coleslaw and naturally sweet roasted fries.

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NUTRITION

418kcal
Protein
42.5g
Fat
9g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

2 tsp Olive Oil

1.5 cups Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

2 tbsp Panko Breadcrumbs

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your air fryer to 400°F and your oven to 425°F for the sweet potato fries.

  • 2

    Slice the sweet potato into fries. Toss them in 1 tsp olive oil, salt, and pepper. Spread evenly on a baking tray and roast in the oven for 20-25 minutes until crispy, turning halfway.

  • 3

    For the chicken, pat the 5 oz chicken breast dry. Season it lightly with salt, pepper, paprika, and garlic powder.

  • 4

    Dredge the chicken in panko breadcrumbs, ensuring an even coating. Spray or lightly brush with the remaining 1 tsp olive oil.

  • 5

    Place the chicken in the air fryer basket and cook at 400°F for 12-15 minutes, or until the internal temperature reaches 165°F.

  • 6

    Meanwhile, prepare the coleslaw by mixing the shredded cabbage with 2 tbsp nonfat Greek yogurt. Season with a pinch of salt and pepper until well combined.

  • 7

    Plate the crispy chicken with a side of creamy coleslaw and a serving of roasted sweet potato fries. Serve immediately.

Crispy Air-Fried Chicken with Creamy Coleslaw and Roasted Sweet Potato Fries

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

Crispy Air-Fried Chicken with Creamy Coleslaw and Roasted Sweet Potato Fries

YOUR SOLIN GENERATED RECIPE

Crispy Air-Fried Chicken with Creamy Coleslaw and Roasted Sweet Potato Fries

Enjoy a satisfying plate featuring a crispy air-fried chicken breast paired with a refreshingly creamy coleslaw and perfectly roasted sweet potato fries. The dish offers a wonderful mix of textures and flavors, from the crunch of the coating to the tangy coleslaw and naturally sweet roasted fries.

NUTRITION

418kcal
Protein
42.5g
Fat
9g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

2 tsp Olive Oil

1.5 cups Shredded Green Cabbage

2 tbsp Nonfat Greek Yogurt

2 tbsp Panko Breadcrumbs

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your air fryer to 400°F and your oven to 425°F for the sweet potato fries.

  • 2

    Slice the sweet potato into fries. Toss them in 1 tsp olive oil, salt, and pepper. Spread evenly on a baking tray and roast in the oven for 20-25 minutes until crispy, turning halfway.

  • 3

    For the chicken, pat the 5 oz chicken breast dry. Season it lightly with salt, pepper, paprika, and garlic powder.

  • 4

    Dredge the chicken in panko breadcrumbs, ensuring an even coating. Spray or lightly brush with the remaining 1 tsp olive oil.

  • 5

    Place the chicken in the air fryer basket and cook at 400°F for 12-15 minutes, or until the internal temperature reaches 165°F.

  • 6

    Meanwhile, prepare the coleslaw by mixing the shredded cabbage with 2 tbsp nonfat Greek yogurt. Season with a pinch of salt and pepper until well combined.

  • 7

    Plate the crispy chicken with a side of creamy coleslaw and a serving of roasted sweet potato fries. Serve immediately.