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 wholesome, crunchy chicken sandwich featuring a tender, oven-baked chicken breast with a crispy panko coating served on a whole wheat bun, paired with a zesty slaw made from shredded cabbage, carrot, and a light Greek yogurt dressing.

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NUTRITION

400kcal
Protein
43.9g
Fat
5.1g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1/4 cup Panko Breadcrumbs

1 Egg White

1/4 cup Non-Fat Greek Yogurt

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, pour the panko breadcrumbs. In another small bowl, whisk the egg white until frothy.

  • 3

    Dip the chicken breast first in the egg white, then coat it evenly with the panko breadcrumbs.

  • 4

    Place the breaded chicken onto the baking sheet, lightly spray with olive oil, and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken bakes, prepare the tangy slaw by combining the shredded cabbage and carrot in a bowl. Mix in the non-fat Greek yogurt and season with salt, pepper, and a splash of vinegar if desired.

  • 6

    Once the chicken is done, assemble the sandwich by placing the crispy chicken on the whole wheat bun and topping it generously with the tangy slaw.

  • 7

    Serve immediately and enjoy your delicious, balanced meal.

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 wholesome, crunchy chicken sandwich featuring a tender, oven-baked chicken breast with a crispy panko coating served on a whole wheat bun, paired with a zesty slaw made from shredded cabbage, carrot, and a light Greek yogurt dressing.

NUTRITION

400kcal
Protein
43.9g
Fat
5.1g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1/4 cup Panko Breadcrumbs

1 Egg White

1/4 cup Non-Fat Greek Yogurt

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow dish, pour the panko breadcrumbs. In another small bowl, whisk the egg white until frothy.

  • 3

    Dip the chicken breast first in the egg white, then coat it evenly with the panko breadcrumbs.

  • 4

    Place the breaded chicken onto the baking sheet, lightly spray with olive oil, and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 5

    While the chicken bakes, prepare the tangy slaw by combining the shredded cabbage and carrot in a bowl. Mix in the non-fat Greek yogurt and season with salt, pepper, and a splash of vinegar if desired.

  • 6

    Once the chicken is done, assemble the sandwich by placing the crispy chicken on the whole wheat bun and topping it generously with the tangy slaw.

  • 7

    Serve immediately and enjoy your delicious, balanced meal.