Crispy Oven-Baked Chicken Sandwich with Tangy Slaw

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

Crispy Oven-Baked Chicken Sandwich with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Chicken Sandwich with Tangy Slaw

Savor a delicious blend of crispy oven-baked chicken nestled in a whole wheat bun, paired with a refreshing, tangy slaw. This recipe delivers a satisfying crunch and a burst of bright flavors, perfect for a balanced meal at breakfast, lunch, or dinner.

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NUTRITION

482kcal
Protein
47.6g
Fat
10.5g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Bun

1/8 cup Whole Wheat Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

1 medium Carrot, julienned

1 tbsp Low-Fat Mayonnaise

1 tsp Apple Cider Vinegar

Olive Oil Cooking Spray

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Spray lightly with olive oil cooking spray.

  • 2

    In a shallow bowl, whisk the egg white with a pinch of salt and pepper. In another small bowl, place the whole wheat panko breadcrumbs.

  • 3

    Dip the chicken breast first into the egg white, then coat evenly with the panko breadcrumbs.

  • 4

    Place the coated chicken breast on the prepared baking sheet. Lightly spray the top with olive oil cooking spray.

  • 5

    Bake in the oven for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 6

    While the chicken is baking, prepare the tangy slaw. In a medium bowl, toss together the shredded cabbage and julienned carrot. In a small bowl, mix the low-fat mayonnaise with apple cider vinegar, adjusting to taste with salt and pepper.

  • 7

    Drizzle the dressing over the slaw and mix thoroughly until well combined.

  • 8

    To assemble the sandwich, split the whole wheat bun, place the crispy chicken breast on the bottom half, and top with a generous serving of tangy slaw. Cap with the bun top and serve immediately.

Crispy Oven-Baked Chicken Sandwich with Tangy Slaw

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

Crispy Oven-Baked Chicken Sandwich with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Chicken Sandwich with Tangy Slaw

Savor a delicious blend of crispy oven-baked chicken nestled in a whole wheat bun, paired with a refreshing, tangy slaw. This recipe delivers a satisfying crunch and a burst of bright flavors, perfect for a balanced meal at breakfast, lunch, or dinner.

NUTRITION

482kcal
Protein
47.6g
Fat
10.5g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Bun

1/8 cup Whole Wheat Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

1 medium Carrot, julienned

1 tbsp Low-Fat Mayonnaise

1 tsp Apple Cider Vinegar

Olive Oil Cooking Spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Spray lightly with olive oil cooking spray.

  • 2

    In a shallow bowl, whisk the egg white with a pinch of salt and pepper. In another small bowl, place the whole wheat panko breadcrumbs.

  • 3

    Dip the chicken breast first into the egg white, then coat evenly with the panko breadcrumbs.

  • 4

    Place the coated chicken breast on the prepared baking sheet. Lightly spray the top with olive oil cooking spray.

  • 5

    Bake in the oven for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.

  • 6

    While the chicken is baking, prepare the tangy slaw. In a medium bowl, toss together the shredded cabbage and julienned carrot. In a small bowl, mix the low-fat mayonnaise with apple cider vinegar, adjusting to taste with salt and pepper.

  • 7

    Drizzle the dressing over the slaw and mix thoroughly until well combined.

  • 8

    To assemble the sandwich, split the whole wheat bun, place the crispy chicken breast on the bottom half, and top with a generous serving of tangy slaw. Cap with the bun top and serve immediately.