Crispy Baked Chicken and Purple Slaw

Crispy Baked Chicken and Purple Slaw is a healthy spin on classic fried chicken and coleslaw. The chicken is breaded and baked to crispy perfection. The vibrant purple coleslaw has a Greek yogurt dressing in place of the traditional mayo-based dressing. Eating healthy doesn’t have to mean hours in the kitchen and long grocery lists. You can make this recipe start to finish in under 30 minutes!

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Crispy Baked Chicken and Purple Slaw Recipe

Nut-free

Prep time: 25 minutes | Cook time: 15 minutes | Serves 4

Ingredients

• 4 boneless skinless chicken breasts, filleted
• 2.5 cups panko breadcrumbs
• ½ cup parmesan cheese
• ½ tsp chili powder
• 1/4 tsp salt
• ¾ tsp pepper, divided
• 2 eggs
• 4 cups red cabbage, shredded or grated
• 2 carrots, grated 1.5 cups
• 2 ribs of celery, chopped
• 2/3 cup plain Greek yogurt
• 3 tbsp apple cider vinegar
• 2 tbsp honey

Directions

1. Preheat the oven to 450F and line a baking sheet with parchment paper.
2. Combine bread crumbs, parmesan cheese, chili powder and pepper in a shallow dish.
3. Scramble the eggs in a second shallow dish.
4. Keeping one hand dry and one hand wet, dip chicken in eggs and gently let any extra egg drip off. Cover in bread crumbs, then place on the baking sheet. Bake for 15 minutes until cooked through and no longer pink.
5. While the chicken cooks, cut the veggies and place them in a large bowl. To save time, you can use the grater attachment on your food processor to grate the cabbage, carrots and celery.
6. Make the dressing by whisking together plain Greek yogurt, apple cider vinegar, honey, salt and ¼ tsp pepper. Pour over coleslaw and toss.

NOTE: if using a large or particularly thick chicken breast, you may have to increase the cooking time or fillet it into 3 to make sure it cooks through in 15 minutes.

PER SERVING: CALORIES: 549, FAT: 11 g, SAT. FAT: 4 g, CARBS: 67 g, FIBER: 6 g, SUGARS:  18 g, PROTEIN: 46 g, SODIUM: 973 mg, CHOLESTEROL: 157 mg