Crispy 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 Baked Chicken Sandwich with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich with Tangy Slaw

Enjoy a crisp, savory baked chicken sandwich paired with a refreshing tangy slaw. The lightly breaded chicken breast is perfectly baked until golden, nestled in a whole wheat bun, and complimented by a zesty, crunchy cabbage and carrot slaw dressed with a hint of Greek yogurt and lemon.

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NUTRITION

416kcal
Protein
40.7g
Fat
6.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Bun

2 Tbsp Panko Breadcrumbs

1 cup Shredded Cabbage

1 Medium Carrot, julienned

1 Tbsp Non-fat Greek Yogurt

1 tsp Lemon Juice

Olive Oil Cooking Spray

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season with salt and pepper. Lightly coat with olive oil cooking spray.

  • 3

    Press the chicken onto the panko breadcrumbs to ensure an even coating on both sides.

  • 4

    Place the breaded chicken on the baking sheet and bake for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, mix the shredded cabbage and julienned carrot in a bowl. In a separate small bowl, combine the non-fat Greek yogurt and lemon juice. Season lightly with salt and pepper and toss with the vegetables to create the tangy slaw.

  • 6

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

  • 7

    Assemble the sandwich by placing the sliced crispy chicken on the bottom half of the whole wheat bun, topping with a generous portion of tangy slaw, and covering with the top bun.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed meal.

Crispy 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 Baked Chicken Sandwich with Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich with Tangy Slaw

Enjoy a crisp, savory baked chicken sandwich paired with a refreshing tangy slaw. The lightly breaded chicken breast is perfectly baked until golden, nestled in a whole wheat bun, and complimented by a zesty, crunchy cabbage and carrot slaw dressed with a hint of Greek yogurt and lemon.

NUTRITION

416kcal
Protein
40.7g
Fat
6.8g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Bun

2 Tbsp Panko Breadcrumbs

1 cup Shredded Cabbage

1 Medium Carrot, julienned

1 Tbsp Non-fat Greek Yogurt

1 tsp Lemon Juice

Olive Oil Cooking Spray

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season with salt and pepper. Lightly coat with olive oil cooking spray.

  • 3

    Press the chicken onto the panko breadcrumbs to ensure an even coating on both sides.

  • 4

    Place the breaded chicken on the baking sheet and bake for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, mix the shredded cabbage and julienned carrot in a bowl. In a separate small bowl, combine the non-fat Greek yogurt and lemon juice. Season lightly with salt and pepper and toss with the vegetables to create the tangy slaw.

  • 6

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

  • 7

    Assemble the sandwich by placing the sliced crispy chicken on the bottom half of the whole wheat bun, topping with a generous portion of tangy slaw, and covering with the top bun.

  • 8

    Serve immediately and enjoy your flavorful, protein-packed meal.