Name: Nashville Hot Chicken Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 tbsp Almond flour; 1 tsp Smoked paprika; 0.5 tsp Cayenne pepper; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil; 1 tsp Honey; 1 tbsp Hot sauce; 1 whole Whole wheat bun; 0.25 cup Shredded cabbage; 1 tbsp Nonfat Greek yogurt; 1 tsp Apple cider vinegar; 4 slices Dill pickles

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

YOUR SOLIN GENERATED RECIPE

Nashville Hot Chicken Sandwich

Air-fried chicken breast coated in a fiery spice blend and honey glaze, served on a toasted whole wheat bun with a cooling, crisp cabbage slaw.

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NUTRITION

Protein

55g

Fat

16.9g

Carbs

45.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

1 tsp Smoked paprika

0.5 tsp Cayenne pepper

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tsp Honey

1 tbsp Hot sauce

1 whole Whole wheat bun

0.25 cup Shredded cabbage

1 tbsp Nonfat Greek yogurt

1 tsp Apple cider vinegar

4 slices Dill pickles

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PREPARATION

1
Slice chicken breast into a flat fillet and season with sea salt, black pepper, and garlic powder.
2
Dredge chicken in almond flour mixed with smoked paprika and cayenne pepper.
3
Lightly coat the chicken with avocado oil and air fry at 400°F for 12-15 minutes until crispy.
4
Whisk honey and hot sauce together in a small bowl, then brush over the hot chicken.
5
Mix shredded cabbage with nonfat Greek yogurt and apple cider vinegar to create a quick slaw.
6
Toast the whole wheat bun, layer the dill pickles and chicken, then top with the cooling slaw.