crispy cilantro lime chicken sandwich with cucumber salad.
ingredients.
-
Chicken breast
150.00 g
-
Flour
20.00 g
-
Egg
1.00 pcs
-
Cornflakes
0.50 cup
-
Avocado Oil
5.00 ml
-
Lime Juice
10.00 ml
-
Honey
0.50 tbsp
-
Cumin
0.50 tsp
-
Salt
1.00 tsp
-
Black Pepper
0.50 tsp
-
Garlic
1.00 clove
-
Ciabatta Bread
1.00 pcs
-
Cucumber
0.50 pcs
-
Cabbage
30.00 g
-
Jalapeño
5.00 g
-
Pickle Juice
0.50 tbsp
-
Onion Powder
0.50 tsp
-
Lime Zest
0.50 tsp
cook it.
-
№ 01
Preheat the air fryer to 285°F (140°C).
-
№ 02
Prepare the chicken breast by dredging it first in flour, then in a beaten egg, and finally in crushed cornflakes to coat evenly.
-
№ 03
Place the coated chicken in the air fryer and cook for 18 to 20 minutes, turning halfway through, until internal temperature reaches 165°F (74°C).
-
№ 04
In a saucepan, heat avocado oil over medium heat.
-
№ 05
Add chopped garlic cloves, lime juice, honey, cumin, water, and salt and pepper to taste. Stir and reduce slightly.
-
№ 06
Slice cucumber, cabbage, and jalapeño. Add them to a mixing bowl with honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake to combine.
-
№ 07
Toast the ciabatta bread until lightly crispy.
-
№ 08
Assemble the sandwich by placing the fried chicken breast on a slice of toasted ciabatta, drizzle with cilantro lime sauce, top with cucumber salad, and close with another slice of ciabatta. Serve immediately.
cook this once.
plan the rest.
Two minutes of quiz. A week of recipes built around your fridge, your week, and your macros — including this one if you want it again.