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 light yet satisfying sandwich featuring crisp, baked chicken with a crunchy, tangy slaw stacked between a whole wheat bun. The chicken is lightly coated in panko and egg white for a satisfying crunch, while the fresh slaw of cabbage and carrot dressed in a zesty, low-calorie dressing adds a burst of flavor and texture.

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NUTRITION

374kcal
Protein
38g
Fat
6.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1 tbsp Panko Breadcrumbs

1 Egg White

0.5 cup Shredded Cabbage

0.25 cup Shredded Carrot

1 tbsp Light Vinaigrette

1 Tomato Slice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, lightly whisk the egg white. Mix in the panko breadcrumbs to create a coating mixture.

  • 3

    Dip the chicken breast in the egg white mixture, ensuring it is evenly coated with breadcrumbs.

  • 4

    Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through and crispy.

  • 5

    While the chicken bakes, prepare the fresh slaw by combining the shredded cabbage, shredded carrot, tomato slice, and light vinaigrette in a bowl. Toss until evenly mixed.

  • 6

    Lightly toast the whole wheat bun in the oven or on a skillet.

  • 7

    Assemble the sandwich by placing the crispy baked chicken on the bun and topping it with the fresh slaw.

  • 8

    Serve immediately and enjoy your healthy, flavorful meal.

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 light yet satisfying sandwich featuring crisp, baked chicken with a crunchy, tangy slaw stacked between a whole wheat bun. The chicken is lightly coated in panko and egg white for a satisfying crunch, while the fresh slaw of cabbage and carrot dressed in a zesty, low-calorie dressing adds a burst of flavor and texture.

NUTRITION

374kcal
Protein
38g
Fat
6.3g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1 tbsp Panko Breadcrumbs

1 Egg White

0.5 cup Shredded Cabbage

0.25 cup Shredded Carrot

1 tbsp Light Vinaigrette

1 Tomato Slice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, lightly whisk the egg white. Mix in the panko breadcrumbs to create a coating mixture.

  • 3

    Dip the chicken breast in the egg white mixture, ensuring it is evenly coated with breadcrumbs.

  • 4

    Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through and crispy.

  • 5

    While the chicken bakes, prepare the fresh slaw by combining the shredded cabbage, shredded carrot, tomato slice, and light vinaigrette in a bowl. Toss until evenly mixed.

  • 6

    Lightly toast the whole wheat bun in the oven or on a skillet.

  • 7

    Assemble the sandwich by placing the crispy baked chicken on the bun and topping it with the fresh slaw.

  • 8

    Serve immediately and enjoy your healthy, flavorful meal.