Low Fat Chicken Biscuit Sandwich
Satisfy your cravings while keeping it guilt-free with this Low Fat Chicken Biscuit Sandwich recipe! Featuring crispy, oven-baked chicken coated in a flavorful cornflake crust and nestled between soft, homemade whole-wheat biscuits, this dish is a perfect balance of taste and nutrition. Made with low-fat buttermilk, Greek yogurt, and cheddar cheese, these sandwiches are both hearty and wholesome. The tender chicken, seasoned with a medley of paprika, garlic, and black pepper, pairs beautifully with the buttery biscuits sweetened with a touch of honey. Quick to prepare and ideal for a light yet indulgent breakfast, lunch, or dinner, this recipe serves as a healthier twist on the classic Southern comfort food. Whether you're meal prepping or looking for an easy family favorite, these sandwiches are sure to please while keeping things light.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 0.5 cups Whole wheat flour
- 1 cup Cornflakes
- 2 pieces Egg whites
- 0.5 cup Low-fat buttermilk
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 0.5 teaspoons Baking soda
- 0.25 cup Low-fat Greek yogurt
- 2 cups Whole wheat biscuit mix
- 1 tablespoon Honey
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 container Cooking spray
- 4 slices Low-fat cheddar cheese
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking spray.
Pound the chicken breasts to an even thickness using a meat mallet. Cut each breast in half to create four pieces.
In a shallow dish, mix the whole wheat flour, paprika, salt, black pepper, and garlic powder.
Whisk the egg whites in a separate bowl.
Crush the cornflakes in a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Dip each chicken piece first in the flour mixture, then the egg whites, and finally coat with crushed cornflakes. Place on the prepared baking sheet.
Bake the chicken pieces in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F (75°C) and the coating is crispy.
While the chicken is baking, prepare the biscuits by combining the whole wheat biscuit mix, low-fat buttermilk, baking powder, baking soda, low-fat Greek yogurt, and honey in a mixing bowl. Stir until just combined.
Drop spoonfuls of biscuit dough onto another baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown.
To assemble the sandwiches, slice the biscuits in half. Place a slice of cheddar cheese on the bottom half of each biscuit, add a piece of chicken, and top with the remaining biscuit half.
Serve warm and enjoy your low-fat chicken biscuit sandwiches!
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.0 g | 319% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 9220 mg | 401% | |
| Total Carbohydrate | 448.2 g | 163% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 57.6 g | ||
| Protein | 211.2 g | 422% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1569 mg | 121% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2773 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
