Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

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

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

Savor the delightful combination of herb-roasted chicken paired with a creamy Greek yogurt salad, fresh vegetables, and a subtle lemon-dill dressing, all nestled between two slices of hearty whole wheat bread. This satisfying sandwich offers a perfect balance of protein, tangy flavors, and vibrant crunch, ideal for a wholesome meal.

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NUTRITION

343kcal
Protein
36.0g
Fat
8.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 ounces herb-roasted Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 cup Arugula

1/4 cup Cucumber

A few rings Red Onion

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F if you need to roast the chicken. Season the chicken breast with your choice of herbs such as rosemary and thyme, drizzle lightly with a bit of olive oil, and roast until fully cooked (approximately 20-25 minutes). Alternatively, use pre-cooked herb-roasted chicken.

  • 2

    In a small bowl, combine the nonfat Greek yogurt, fresh dill, and lemon juice. Stir well to create a tangy dressing.

  • 3

    Thinly slice the roasted chicken and lay it over a bed of arugula, cucumber slices, and red onion rings.

  • 4

    Lightly toast the whole wheat bread slices. Spread a thin layer of the yogurt dressing on each slice.

  • 5

    Layer the sliced chicken and vegetables on one piece of the bread, then top with the other slice to form a sandwich.

  • 6

    Serve immediately and enjoy this flavorful, nutrient-packed sandwich.

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

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

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

Savor the delightful combination of herb-roasted chicken paired with a creamy Greek yogurt salad, fresh vegetables, and a subtle lemon-dill dressing, all nestled between two slices of hearty whole wheat bread. This satisfying sandwich offers a perfect balance of protein, tangy flavors, and vibrant crunch, ideal for a wholesome meal.

NUTRITION

343kcal
Protein
36.0g
Fat
8.1g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

3 ounces herb-roasted Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 cup Arugula

1/4 cup Cucumber

A few rings Red Onion

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F if you need to roast the chicken. Season the chicken breast with your choice of herbs such as rosemary and thyme, drizzle lightly with a bit of olive oil, and roast until fully cooked (approximately 20-25 minutes). Alternatively, use pre-cooked herb-roasted chicken.

  • 2

    In a small bowl, combine the nonfat Greek yogurt, fresh dill, and lemon juice. Stir well to create a tangy dressing.

  • 3

    Thinly slice the roasted chicken and lay it over a bed of arugula, cucumber slices, and red onion rings.

  • 4

    Lightly toast the whole wheat bread slices. Spread a thin layer of the yogurt dressing on each slice.

  • 5

    Layer the sliced chicken and vegetables on one piece of the bread, then top with the other slice to form a sandwich.

  • 6

    Serve immediately and enjoy this flavorful, nutrient-packed sandwich.