Crispy Baked Chicken Sandwich with Fresh Slaw

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

Crispy Baked Chicken Sandwich with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich with Fresh Slaw

Enjoy a lighter twist on the classic fried chicken sandwich with a crispy, oven-baked chicken breast coated in a crunchy panko crust. Paired with a vibrant, fresh cabbage slaw drizzled with a tangy Greek yogurt dressing, this meal delivers satisfying textures and a burst of flavor while keeping the macros balanced.

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NUTRITION

459kcal
Protein
47.7g
Fat
6.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Burger Bun

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Non-fat Greek Yogurt

Olive Oil Spray

Seasonings (Salt, Pepper, Paprika, Garlic Powder)

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PREPARATION

  • 1

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

  • 2

    Pound the chicken breast to an even thickness for uniform baking.

  • 3

    In a shallow dish, combine the panko breadcrumbs with a pinch of salt, pepper, paprika, and garlic powder.

  • 4

    Lightly beat the egg white in a separate bowl.

  • 5

    Dip the chicken breast first into the egg white and then coat thoroughly with the seasoned panko breadcrumbs.

  • 6

    Place the coated chicken breast on the prepared baking sheet and lightly spray the top with olive oil spray.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy.

  • 8

    While the chicken bakes, prepare the fresh slaw by combining shredded green cabbage and carrot in a bowl.

  • 9

    Mix in the Greek yogurt with a pinch of salt and pepper to create a light, tangy dressing. Toss until evenly coated.

  • 10

    Toast the whole wheat bun lightly, if desired.

  • 11

    Assemble the sandwich by placing the baked chicken breast on the bottom bun, topping it with a generous scoop of fresh slaw, then covering with the top bun.

Crispy Baked Chicken Sandwich with Fresh Slaw

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

Crispy Baked Chicken Sandwich with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich with Fresh Slaw

Enjoy a lighter twist on the classic fried chicken sandwich with a crispy, oven-baked chicken breast coated in a crunchy panko crust. Paired with a vibrant, fresh cabbage slaw drizzled with a tangy Greek yogurt dressing, this meal delivers satisfying textures and a burst of flavor while keeping the macros balanced.

NUTRITION

459kcal
Protein
47.7g
Fat
6.6g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Burger Bun

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Non-fat Greek Yogurt

Olive Oil Spray

Seasonings (Salt, Pepper, Paprika, Garlic Powder)

PREPARATION

  • 1

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

  • 2

    Pound the chicken breast to an even thickness for uniform baking.

  • 3

    In a shallow dish, combine the panko breadcrumbs with a pinch of salt, pepper, paprika, and garlic powder.

  • 4

    Lightly beat the egg white in a separate bowl.

  • 5

    Dip the chicken breast first into the egg white and then coat thoroughly with the seasoned panko breadcrumbs.

  • 6

    Place the coated chicken breast on the prepared baking sheet and lightly spray the top with olive oil spray.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy.

  • 8

    While the chicken bakes, prepare the fresh slaw by combining shredded green cabbage and carrot in a bowl.

  • 9

    Mix in the Greek yogurt with a pinch of salt and pepper to create a light, tangy dressing. Toss until evenly coated.

  • 10

    Toast the whole wheat bun lightly, if desired.

  • 11

    Assemble the sandwich by placing the baked chicken breast on the bottom bun, topping it with a generous scoop of fresh slaw, then covering with the top bun.