Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

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

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

Enjoy a perfectly balanced sandwich featuring a crispy baked chicken cutlet with a light almond flour coating, layered on a soft whole wheat bun and topped with a refreshing herb aioli, crisp lettuce, and juicy tomato slices. This delightful meal offers a satisfying crunch and a burst of herbaceous flavor in every bite.

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NUTRITION

467kcal
Protein
48.0g
Fat
14.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1/8 cup Almond Flour

1 Whole Wheat Bun (60g)

1 tbsp Herb Aioli (Greek Yogurt Base)

2 Lettuce Leaves

2 Tomato Slices

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour. In another small bowl, whisk the egg white.

  • 3

    Dip the chicken breast into the egg white, then coat evenly with the almond flour.

  • 4

    Place the coated chicken breast on the baking sheet and lightly spray with cooking spray if desired.

  • 5

    Bake the chicken for about 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is crispy.

  • 6

    While the chicken is baking, prepare the herb aioli by mixing the Greek yogurt with chopped fresh herbs (such as parsley, dill, or basil), a squeeze of lemon juice, salt, and pepper.

  • 7

    Toast the whole wheat bun lightly if desired.

  • 8

    Assemble the sandwich by spreading the herb aioli on the bun, then layering the crispy chicken cutlet, lettuce leaves, and tomato slices.

  • 9

    Serve immediately and enjoy your flavorful, satisfying sandwich.

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

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

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet Sandwich with Herb Aioli

Enjoy a perfectly balanced sandwich featuring a crispy baked chicken cutlet with a light almond flour coating, layered on a soft whole wheat bun and topped with a refreshing herb aioli, crisp lettuce, and juicy tomato slices. This delightful meal offers a satisfying crunch and a burst of herbaceous flavor in every bite.

NUTRITION

467kcal
Protein
48.0g
Fat
14.8g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 large Egg White

1/8 cup Almond Flour

1 Whole Wheat Bun (60g)

1 tbsp Herb Aioli (Greek Yogurt Base)

2 Lettuce Leaves

2 Tomato Slices

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the almond flour. In another small bowl, whisk the egg white.

  • 3

    Dip the chicken breast into the egg white, then coat evenly with the almond flour.

  • 4

    Place the coated chicken breast on the baking sheet and lightly spray with cooking spray if desired.

  • 5

    Bake the chicken for about 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is crispy.

  • 6

    While the chicken is baking, prepare the herb aioli by mixing the Greek yogurt with chopped fresh herbs (such as parsley, dill, or basil), a squeeze of lemon juice, salt, and pepper.

  • 7

    Toast the whole wheat bun lightly if desired.

  • 8

    Assemble the sandwich by spreading the herb aioli on the bun, then layering the crispy chicken cutlet, lettuce leaves, and tomato slices.

  • 9

    Serve immediately and enjoy your flavorful, satisfying sandwich.