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 delightful twist on the classic chicken sandwich featuring a perfectly crispy baked chicken patty, nestled between a whole wheat bun and topped with a refreshing tangy slaw. The light, crunchy slaw paired with a hint of creamy dressing elevates this meal to a satisfying fusion of textures and flavors, ideal for a nourishing lunch or dinner.

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NUTRITION

432kcal
Protein
50.4g
Fat
6.1g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

1/4 cup Grated Carrots

2 tbsp Non-Fat Greek Yogurt

1 tsp Apple Cider Vinegar

Spices: Salt, Pepper, Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast lightly to create an even thickness, and season both sides with salt, pepper, and paprika.

  • 3

    Set up a breading station: first, lightly beat the egg white in a shallow bowl. In another shallow dish, spread the panko breadcrumbs.

  • 4

    Dip the chicken in the egg white, then coat evenly in panko breadcrumbs. Place the chicken on the prepared baking sheet.

  • 5

    Bake the chicken for 18-20 minutes or until the internal temperature reaches 165°F (74°C), flipping halfway through for even crispiness.

  • 6

    Meanwhile, prepare the tangy slaw by combining shredded cabbage and grated carrots in a bowl. In a small bowl, mix the non-fat Greek yogurt with apple cider vinegar and a pinch of salt and pepper. Drizzle the dressing over the slaw and toss gently.

  • 7

    Slice the whole wheat bun in half and lightly toast if desired.

  • 8

    Assemble the sandwich by placing the crispy baked chicken on the bottom bun and topping it generously with the tangy slaw. Cap with the top bun and serve immediately.

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 delightful twist on the classic chicken sandwich featuring a perfectly crispy baked chicken patty, nestled between a whole wheat bun and topped with a refreshing tangy slaw. The light, crunchy slaw paired with a hint of creamy dressing elevates this meal to a satisfying fusion of textures and flavors, ideal for a nourishing lunch or dinner.

NUTRITION

432kcal
Protein
50.4g
Fat
6.1g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1/4 cup Panko Breadcrumbs

1 Egg White

1 cup Shredded Cabbage

1/4 cup Grated Carrots

2 tbsp Non-Fat Greek Yogurt

1 tsp Apple Cider Vinegar

Spices: Salt, Pepper, Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast lightly to create an even thickness, and season both sides with salt, pepper, and paprika.

  • 3

    Set up a breading station: first, lightly beat the egg white in a shallow bowl. In another shallow dish, spread the panko breadcrumbs.

  • 4

    Dip the chicken in the egg white, then coat evenly in panko breadcrumbs. Place the chicken on the prepared baking sheet.

  • 5

    Bake the chicken for 18-20 minutes or until the internal temperature reaches 165°F (74°C), flipping halfway through for even crispiness.

  • 6

    Meanwhile, prepare the tangy slaw by combining shredded cabbage and grated carrots in a bowl. In a small bowl, mix the non-fat Greek yogurt with apple cider vinegar and a pinch of salt and pepper. Drizzle the dressing over the slaw and toss gently.

  • 7

    Slice the whole wheat bun in half and lightly toast if desired.

  • 8

    Assemble the sandwich by placing the crispy baked chicken on the bottom bun and topping it generously with the tangy slaw. Cap with the top bun and serve immediately.