Crispy Baked Chicken Sandwich

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

Crispy Baked Chicken Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich

Savor a crispy, baked chicken sandwich featuring a lightly breaded chicken breast, tucked between a toasted whole wheat bun with fresh lettuce, tomato, and a hint of low-fat mayo. This sandwich strikes a perfect balance between crunch and freshness for a satisfying, protein-packed meal.

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NUTRITION

446kcal
Protein
39.6g
Fat
10.2g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Bun

2 tbsp Panko Breadcrumbs

1 Egg White

2 Lettuce Leaves

2 Tomato Slices

1 tbsp Low-Fat Mayonnaise

Cooking Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast slightly to ensure even thickness. Pat dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg white until smooth. In another shallow dish, spread out the panko breadcrumbs.

  • 4

    Dip the chicken breast in the egg white, ensuring all sides are coated, then press it into the panko breadcrumbs to form an even coating.

  • 5

    Place the breaded chicken on the prepared baking sheet and lightly spray with cooking oil.

  • 6

    Bake the chicken for 18-20 minutes, flipping once halfway through, until it reaches an internal temperature of 165°F (74°C) and the coating is crispy.

  • 7

    Meanwhile, toast the whole wheat bun lightly in the oven or on a skillet.

  • 8

    Assemble the sandwich by spreading low-fat mayonnaise on the bun, layering with lettuce, tomato slices, and the crispy baked chicken.

  • 9

    Serve immediately while warm.

Crispy Baked Chicken Sandwich

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

Crispy Baked Chicken Sandwich

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Sandwich

Savor a crispy, baked chicken sandwich featuring a lightly breaded chicken breast, tucked between a toasted whole wheat bun with fresh lettuce, tomato, and a hint of low-fat mayo. This sandwich strikes a perfect balance between crunch and freshness for a satisfying, protein-packed meal.

NUTRITION

446kcal
Protein
39.6g
Fat
10.2g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Bun

2 tbsp Panko Breadcrumbs

1 Egg White

2 Lettuce Leaves

2 Tomato Slices

1 tbsp Low-Fat Mayonnaise

Cooking Oil Spray

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pound the chicken breast slightly to ensure even thickness. Pat dry with a paper towel.

  • 3

    In a shallow bowl, whisk the egg white until smooth. In another shallow dish, spread out the panko breadcrumbs.

  • 4

    Dip the chicken breast in the egg white, ensuring all sides are coated, then press it into the panko breadcrumbs to form an even coating.

  • 5

    Place the breaded chicken on the prepared baking sheet and lightly spray with cooking oil.

  • 6

    Bake the chicken for 18-20 minutes, flipping once halfway through, until it reaches an internal temperature of 165°F (74°C) and the coating is crispy.

  • 7

    Meanwhile, toast the whole wheat bun lightly in the oven or on a skillet.

  • 8

    Assemble the sandwich by spreading low-fat mayonnaise on the bun, layering with lettuce, tomato slices, and the crispy baked chicken.

  • 9

    Serve immediately while warm.