Crispy Baked Chicken Cutlet Sandwich with Greek Yogurt Slaw

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

Crispy Baked Chicken Cutlet Sandwich with Greek Yogurt Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet Sandwich with Greek Yogurt Slaw

Savor a delightful combination of a tender, seasoned chicken cutlet coated in a light, crisp breadcrumb crust, complemented by a refreshing Greek yogurt slaw on a hearty whole wheat bun. This balanced sandwich offers a satisfying crunch, juicy chicken, and a zesty slaw that together create a nourishing meal perfect for any time of day.

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NUTRITION

460kcal
Protein
54.2g
Fat
6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast Cutlet

1 Whole Wheat Bun

1/4 cup Panko Breadcrumbs

1/4 cup Nonfat Greek Yogurt

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the nonfat Greek yogurt with the panko breadcrumbs. Season lightly with salt and pepper if desired.

  • 3

    Pat the chicken cutlet dry and coat evenly with the yogurt-breadcrumb mixture, pressing gently so it adheres.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl, combine the shredded cabbage and carrot. Drizzle with lemon juice and add a pinch of salt and pepper to taste, mixing well to create the Greek yogurt slaw.

  • 6

    Once the chicken is done, allow it to rest for a few minutes.

  • 7

    Assemble the sandwich by placing the chicken cutlet on the bottom half of the whole wheat bun and topping it generously with the Greek yogurt slaw. Cap with the top bun and serve immediately.

Crispy Baked Chicken Cutlet Sandwich with Greek Yogurt Slaw

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

Crispy Baked Chicken Cutlet Sandwich with Greek Yogurt Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Cutlet Sandwich with Greek Yogurt Slaw

Savor a delightful combination of a tender, seasoned chicken cutlet coated in a light, crisp breadcrumb crust, complemented by a refreshing Greek yogurt slaw on a hearty whole wheat bun. This balanced sandwich offers a satisfying crunch, juicy chicken, and a zesty slaw that together create a nourishing meal perfect for any time of day.

NUTRITION

460kcal
Protein
54.2g
Fat
6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast Cutlet

1 Whole Wheat Bun

1/4 cup Panko Breadcrumbs

1/4 cup Nonfat Greek Yogurt

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the nonfat Greek yogurt with the panko breadcrumbs. Season lightly with salt and pepper if desired.

  • 3

    Pat the chicken cutlet dry and coat evenly with the yogurt-breadcrumb mixture, pressing gently so it adheres.

  • 4

    Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 5

    Meanwhile, in a bowl, combine the shredded cabbage and carrot. Drizzle with lemon juice and add a pinch of salt and pepper to taste, mixing well to create the Greek yogurt slaw.

  • 6

    Once the chicken is done, allow it to rest for a few minutes.

  • 7

    Assemble the sandwich by placing the chicken cutlet on the bottom half of the whole wheat bun and topping it generously with the Greek yogurt slaw. Cap with the top bun and serve immediately.