Crispy Herb-Crusted Chicken Sandwich with Baked Sweet Potato Wedges

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

Crispy Herb-Crusted Chicken Sandwich with Baked Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Sandwich with Baked Sweet Potato Wedges

Enjoy a satisfying sandwich featuring a tender chicken breast encrusted with a blend of fresh herbs and whole wheat breadcrumbs, lightly coated with egg white, served between a wholesome whole wheat bun and paired with crispy baked sweet potato wedges drizzled with a hint of olive oil.

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NUTRITION

526kcal
Protein
41.7g
Fat
9.2g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Mixed Herbs (thyme, rosemary)

1 Whole Wheat Bun

1 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Cut the medium sweet potato into wedges, toss them in olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Bake the sweet potato wedges for about 25-30 minutes until crispy, flipping halfway through the cooking time.

  • 3

    Meanwhile, pound the chicken breast to an even thickness for uniform cooking.

  • 4

    In a shallow bowl, whisk the egg white. In another plate, combine the whole wheat breadcrumbs with the fresh mixed herbs, salt, and pepper.

  • 5

    Dip the chicken breast first in the egg white, then press into the breadcrumb mixture to coat evenly.

  • 6

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until golden and cooked through.

  • 7

    Toast the whole wheat bun if desired. Assemble the sandwich by placing the crispy herb-crusted chicken on the bun.

  • 8

    Serve the chicken sandwich with a side of baked sweet potato wedges and enjoy!

Crispy Herb-Crusted Chicken Sandwich with Baked Sweet Potato Wedges

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

Crispy Herb-Crusted Chicken Sandwich with Baked Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Sandwich with Baked Sweet Potato Wedges

Enjoy a satisfying sandwich featuring a tender chicken breast encrusted with a blend of fresh herbs and whole wheat breadcrumbs, lightly coated with egg white, served between a wholesome whole wheat bun and paired with crispy baked sweet potato wedges drizzled with a hint of olive oil.

NUTRITION

526kcal
Protein
41.7g
Fat
9.2g
Carbs
70.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Fresh Mixed Herbs (thyme, rosemary)

1 Whole Wheat Bun

1 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Cut the medium sweet potato into wedges, toss them in olive oil, salt, and pepper, and spread on a baking sheet.

  • 2

    Bake the sweet potato wedges for about 25-30 minutes until crispy, flipping halfway through the cooking time.

  • 3

    Meanwhile, pound the chicken breast to an even thickness for uniform cooking.

  • 4

    In a shallow bowl, whisk the egg white. In another plate, combine the whole wheat breadcrumbs with the fresh mixed herbs, salt, and pepper.

  • 5

    Dip the chicken breast first in the egg white, then press into the breadcrumb mixture to coat evenly.

  • 6

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until golden and cooked through.

  • 7

    Toast the whole wheat bun if desired. Assemble the sandwich by placing the crispy herb-crusted chicken on the bun.

  • 8

    Serve the chicken sandwich with a side of baked sweet potato wedges and enjoy!