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 lighter twist on a classic sandwich with a crispy baked chicken cutlet paired with a refreshing herb aioli. The chicken is lightly breaded in almond flour and baked to perfection, then nestled into a whole-grain bun with fresh greens and tomato slices for a satisfying, balanced meal.

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NUTRITION

497kcal
Protein
52.9g
Fat
18.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Cutlet

2 tbsp Almond Flour

1 large Egg

1 Whole-Grain Bun

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Fresh Basil (chopped)

1/2 cup Mixed Greens

2 Tomato Slices

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast to an even thickness. Season both sides with salt, pepper, and garlic powder.

  • 3

    Set up a breading station: Place the almond flour in a shallow dish and lightly season it. In a separate bowl, beat the egg.

  • 4

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

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray with cooking spray if available.

  • 6

    Bake for 18-20 minutes or until the chicken is cooked through and lightly golden, flipping halfway through if desired.

  • 7

    While the chicken bakes, prepare the herb aioli by mixing the Greek yogurt with chopped basil, a pinch of salt, and a squeeze of lemon if desired.

  • 8

    Toast the whole-grain bun lightly in the oven or on a skillet.

  • 9

    Assemble the sandwich by spreading herb aioli on both halves of the bun, layering mixed greens, tomato slices, and the crispy chicken cutlet.

  • 10

    Serve immediately and enjoy your balanced, protein-packed 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 lighter twist on a classic sandwich with a crispy baked chicken cutlet paired with a refreshing herb aioli. The chicken is lightly breaded in almond flour and baked to perfection, then nestled into a whole-grain bun with fresh greens and tomato slices for a satisfying, balanced meal.

NUTRITION

497kcal
Protein
52.9g
Fat
18.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Cutlet

2 tbsp Almond Flour

1 large Egg

1 Whole-Grain Bun

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Fresh Basil (chopped)

1/2 cup Mixed Greens

2 Tomato Slices

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast to an even thickness. Season both sides with salt, pepper, and garlic powder.

  • 3

    Set up a breading station: Place the almond flour in a shallow dish and lightly season it. In a separate bowl, beat the egg.

  • 4

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

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray with cooking spray if available.

  • 6

    Bake for 18-20 minutes or until the chicken is cooked through and lightly golden, flipping halfway through if desired.

  • 7

    While the chicken bakes, prepare the herb aioli by mixing the Greek yogurt with chopped basil, a pinch of salt, and a squeeze of lemon if desired.

  • 8

    Toast the whole-grain bun lightly in the oven or on a skillet.

  • 9

    Assemble the sandwich by spreading herb aioli on both halves of the bun, layering mixed greens, tomato slices, and the crispy chicken cutlet.

  • 10

    Serve immediately and enjoy your balanced, protein-packed sandwich.