Crispy Baked Chicken Sandwich with Creamy 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich with Creamy Slaw

Enjoy a satisfying twist on a classic sandwich featuring a crispy baked chicken breast coated in a light panko crust, nestled between a whole wheat bun and crowned with a refreshing, creamy slaw. The vibrant crunch of shredded cabbage and carrot mixed with a tangy, low-fat yogurt dressing creates a delightful contrast to the warm, savory chicken, perfect for any meal of the day.

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NUTRITION

483kcal
Protein
48.3g
Fat
6.6g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1 Whole Wheat Bun

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Low-Fat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Gently pound the chicken breast to an even thickness to ensure uniform cooking.

  • 3

    Lightly coat the chicken with your preferred spices (such as salt, pepper, and garlic powder). Then, press both sides of the chicken into the panko bread crumbs until well coated.

  • 4

    Place the breaded chicken on the prepared baking sheet and bake for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C), flipping halfway through for even crispiness.

  • 5

    While the chicken bakes, prepare the creamy slaw by mixing the shredded green cabbage and carrot in a bowl. Stir in the low-fat Greek yogurt until evenly distributed. Adjust seasoning with a pinch of salt and pepper if desired.

  • 6

    Once the chicken is done, let it rest for a few minutes, then slice if preferred.

  • 7

    Assemble the sandwich by placing the crispy chicken onto the whole wheat bun and topping it generously with the creamy slaw. Serve immediately and enjoy!

Crispy Baked Chicken Sandwich with Creamy 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 Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich with Creamy Slaw

Enjoy a satisfying twist on a classic sandwich featuring a crispy baked chicken breast coated in a light panko crust, nestled between a whole wheat bun and crowned with a refreshing, creamy slaw. The vibrant crunch of shredded cabbage and carrot mixed with a tangy, low-fat yogurt dressing creates a delightful contrast to the warm, savory chicken, perfect for any meal of the day.

NUTRITION

483kcal
Protein
48.3g
Fat
6.6g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1 Whole Wheat Bun

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

2 tbsp Low-Fat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Gently pound the chicken breast to an even thickness to ensure uniform cooking.

  • 3

    Lightly coat the chicken with your preferred spices (such as salt, pepper, and garlic powder). Then, press both sides of the chicken into the panko bread crumbs until well coated.

  • 4

    Place the breaded chicken on the prepared baking sheet and bake for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C), flipping halfway through for even crispiness.

  • 5

    While the chicken bakes, prepare the creamy slaw by mixing the shredded green cabbage and carrot in a bowl. Stir in the low-fat Greek yogurt until evenly distributed. Adjust seasoning with a pinch of salt and pepper if desired.

  • 6

    Once the chicken is done, let it rest for a few minutes, then slice if preferred.

  • 7

    Assemble the sandwich by placing the crispy chicken onto the whole wheat bun and topping it generously with the creamy slaw. Serve immediately and enjoy!