Crispy Air-Fried Chicken Sandwich with Roasted Vegetables

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

Crispy Air-Fried Chicken Sandwich with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Air-Fried Chicken Sandwich with Roasted Vegetables

Savor a delightful crispy air-fried chicken sandwich paired with a side of roasted colorful vegetables. The chicken is lightly breaded with whole wheat panko for a crunch, while fresh lettuce, tomato, and red onion add a burst of flavor. Perfect for a balanced meal that meets your fitness goals.

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NUTRITION

396kcal
Protein
39.1g
Fat
6.1g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/4 cup Whole Wheat Panko Breadcrumbs

1 Whole Wheat Bun

1 serving Mixed Greens (Lettuce, Tomato, Red Onion)

1 serving Roasted Vegetables (Bell Pepper & Zucchini)

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your air fryer to 400°F.

  • 2

    Pat the chicken breast dry and pound slightly to ensure even thickness.

  • 3

    In a shallow bowl, whisk the egg white. In another shallow bowl, add the whole wheat panko breadcrumbs.

  • 4

    Dip the chicken breast into the egg white, ensuring it’s fully coated, then dredge in the breadcrumbs, pressing lightly to adhere.

  • 5

    Lightly spray the coated chicken with olive oil spray and place it in the air fryer basket.

  • 6

    Air fry the chicken at 400°F for 12-15 minutes, turning halfway through, until the coating is crispy and the internal temperature reaches 165°F.

  • 7

    While the chicken cooks, preheat the oven to 425°F to roast your vegetables. Toss sliced bell pepper and zucchini with a light spray of olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes until tender.

  • 8

    Toast the whole wheat bun lightly in a pan or toaster.

  • 9

    Assemble the sandwich by layering the crispy chicken on the bun, topping with mixed greens and a few slices of tomato and red onion.

  • 10

    Serve the sandwich alongside the roasted vegetables for a balanced, nutritious meal.

Crispy Air-Fried Chicken Sandwich with Roasted Vegetables

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

Crispy Air-Fried Chicken Sandwich with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Air-Fried Chicken Sandwich with Roasted Vegetables

Savor a delightful crispy air-fried chicken sandwich paired with a side of roasted colorful vegetables. The chicken is lightly breaded with whole wheat panko for a crunch, while fresh lettuce, tomato, and red onion add a burst of flavor. Perfect for a balanced meal that meets your fitness goals.

NUTRITION

396kcal
Protein
39.1g
Fat
6.1g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/4 cup Whole Wheat Panko Breadcrumbs

1 Whole Wheat Bun

1 serving Mixed Greens (Lettuce, Tomato, Red Onion)

1 serving Roasted Vegetables (Bell Pepper & Zucchini)

Olive Oil Spray

PREPARATION

  • 1

    Preheat your air fryer to 400°F.

  • 2

    Pat the chicken breast dry and pound slightly to ensure even thickness.

  • 3

    In a shallow bowl, whisk the egg white. In another shallow bowl, add the whole wheat panko breadcrumbs.

  • 4

    Dip the chicken breast into the egg white, ensuring it’s fully coated, then dredge in the breadcrumbs, pressing lightly to adhere.

  • 5

    Lightly spray the coated chicken with olive oil spray and place it in the air fryer basket.

  • 6

    Air fry the chicken at 400°F for 12-15 minutes, turning halfway through, until the coating is crispy and the internal temperature reaches 165°F.

  • 7

    While the chicken cooks, preheat the oven to 425°F to roast your vegetables. Toss sliced bell pepper and zucchini with a light spray of olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes until tender.

  • 8

    Toast the whole wheat bun lightly in a pan or toaster.

  • 9

    Assemble the sandwich by layering the crispy chicken on the bun, topping with mixed greens and a few slices of tomato and red onion.

  • 10

    Serve the sandwich alongside the roasted vegetables for a balanced, nutritious meal.