Crispy Baked Chicken Sandwich with Creamy Dill Slaw

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

Crispy Baked Chicken Sandwich with Creamy Dill Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich with Creamy Dill Slaw

Enjoy a delightfully crispy baked chicken sandwich that pairs tender, seasoned chicken with a zesty and creamy dill slaw. This balanced meal brings together a savory crunch from almond flour breading, wholesome whole wheat bun, and a refreshing cabbage-carrot slaw dressed in a light Greek yogurt dressing for an unforgettable taste experience at any meal.

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NUTRITION

487kcal
Protein
51.9g
Fat
13.2g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

2 tbsp Almond Flour

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Set up a breading station. In a shallow bowl, mix almond flour, garlic powder, salt, and pepper. Pat the chicken breast dry and coat evenly with the almond flour mix.

  • 3

    Place the chicken on a parchment-lined baking sheet. Bake for about 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F and develops a light crisp.

  • 4

    While the chicken bakes, prepare the creamy dill slaw. In a medium bowl, combine the shredded cabbage and carrots.

  • 5

    In a small bowl, mix the nonfat Greek yogurt, lemon juice, fresh dill, and a pinch of salt and pepper. Pour the dressing over the slaw and toss until evenly combined.

  • 6

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

  • 7

    To assemble the sandwich, layer the sliced chicken on the whole wheat bun and top with a generous serving of the creamy dill slaw.

  • 8

    Serve immediately and enjoy your balanced, crispy baked chicken sandwich.

Crispy Baked Chicken Sandwich with Creamy Dill Slaw

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

Crispy Baked Chicken Sandwich with Creamy Dill Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich with Creamy Dill Slaw

Enjoy a delightfully crispy baked chicken sandwich that pairs tender, seasoned chicken with a zesty and creamy dill slaw. This balanced meal brings together a savory crunch from almond flour breading, wholesome whole wheat bun, and a refreshing cabbage-carrot slaw dressed in a light Greek yogurt dressing for an unforgettable taste experience at any meal.

NUTRITION

487kcal
Protein
51.9g
Fat
13.2g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

2 tbsp Almond Flour

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Set up a breading station. In a shallow bowl, mix almond flour, garlic powder, salt, and pepper. Pat the chicken breast dry and coat evenly with the almond flour mix.

  • 3

    Place the chicken on a parchment-lined baking sheet. Bake for about 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F and develops a light crisp.

  • 4

    While the chicken bakes, prepare the creamy dill slaw. In a medium bowl, combine the shredded cabbage and carrots.

  • 5

    In a small bowl, mix the nonfat Greek yogurt, lemon juice, fresh dill, and a pinch of salt and pepper. Pour the dressing over the slaw and toss until evenly combined.

  • 6

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

  • 7

    To assemble the sandwich, layer the sliced chicken on the whole wheat bun and top with a generous serving of the creamy dill slaw.

  • 8

    Serve immediately and enjoy your balanced, crispy baked chicken sandwich.