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 delicious twist on the classic chicken sandwich: a tender, oven-baked, lightly crispy chicken breast, layered between a hearty whole wheat bun and a refreshing, tangy slaw made with crunchy cabbage and carrots, all brought together by a creamy nonfat Greek yogurt dressing.

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NUTRITION

354kcal
Protein
40g
Fat
5.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 Whole Wheat Bun

1 cup shredded Green Cabbage

1 medium Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Apple Cider Vinegar

Olive Oil Cooking Spray

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the 4 oz chicken breast with salt and black pepper on both sides.

  • 3

    Lightly coat the chicken with olive oil cooking spray, then dredge it in the panko breadcrumbs until evenly coated.

  • 4

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

  • 5

    While the chicken bakes, prepare the creamy slaw by combining shredded green cabbage and grated carrot in a bowl.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with apple cider vinegar, a pinch of salt, and black pepper. Adjust seasoning to taste.

  • 7

    Toss the cabbage and carrot mixture in the yogurt dressing until well coated.

  • 8

    Once the chicken is done, let it rest for a couple of minutes. Toast the whole wheat bun lightly if desired.

  • 9

    Assemble the sandwich by placing the crispy baked chicken on the bottom half of the bun and topping it generously with the creamy slaw. Cover with the top half of the bun and serve immediately.

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 delicious twist on the classic chicken sandwich: a tender, oven-baked, lightly crispy chicken breast, layered between a hearty whole wheat bun and a refreshing, tangy slaw made with crunchy cabbage and carrots, all brought together by a creamy nonfat Greek yogurt dressing.

NUTRITION

354kcal
Protein
40g
Fat
5.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 Whole Wheat Bun

1 cup shredded Green Cabbage

1 medium Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Apple Cider Vinegar

Olive Oil Cooking Spray

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the 4 oz chicken breast with salt and black pepper on both sides.

  • 3

    Lightly coat the chicken with olive oil cooking spray, then dredge it in the panko breadcrumbs until evenly coated.

  • 4

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

  • 5

    While the chicken bakes, prepare the creamy slaw by combining shredded green cabbage and grated carrot in a bowl.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with apple cider vinegar, a pinch of salt, and black pepper. Adjust seasoning to taste.

  • 7

    Toss the cabbage and carrot mixture in the yogurt dressing until well coated.

  • 8

    Once the chicken is done, let it rest for a couple of minutes. Toast the whole wheat bun lightly if desired.

  • 9

    Assemble the sandwich by placing the crispy baked chicken on the bottom half of the bun and topping it generously with the creamy slaw. Cover with the top half of the bun and serve immediately.