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

Enjoy a wholesome blend of tender herb-roasted chicken and a tangy Greek yogurt salad served on whole grain bread. This satisfying sandwich marries lean protein with crunchy veggies and a light dressing for a balanced meal that's perfect for breakfast, lunch, or dinner.

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NUTRITION

354kcal
Protein
46.9g
Fat
9.5g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

2 slices Whole Grain Bread

1/3 cup Nonfat Greek Yogurt

1 stalk Celery, diced

2 slices Red Onion, thinly sliced

2 tbsp Fresh Parsley, chopped

1 tsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of fresh parsley. Roast the chicken until fully cooked, about 20-25 minutes.

  • 2

    While the chicken is roasting, prepare the Greek yogurt salad by combining the nonfat Greek yogurt, diced celery, thinly sliced red onion, chopped fresh parsley, lemon juice, olive oil, salt, and pepper in a bowl.

  • 3

    Once the chicken has cooled slightly, shred or slice it into bite-size pieces and mix it into the Greek yogurt salad.

  • 4

    Toast the whole grain bread slices until lightly crispy.

  • 5

    Assemble the sandwich by spreading the chicken and yogurt mixture evenly over one slice of toasted bread and topping it with the other slice.

  • 6

    Serve immediately and enjoy your balanced, protein-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

Enjoy a wholesome blend of tender herb-roasted chicken and a tangy Greek yogurt salad served on whole grain bread. This satisfying sandwich marries lean protein with crunchy veggies and a light dressing for a balanced meal that's perfect for breakfast, lunch, or dinner.

NUTRITION

354kcal
Protein
46.9g
Fat
9.5g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

2 slices Whole Grain Bread

1/3 cup Nonfat Greek Yogurt

1 stalk Celery, diced

2 slices Red Onion, thinly sliced

2 tbsp Fresh Parsley, chopped

1 tsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of fresh parsley. Roast the chicken until fully cooked, about 20-25 minutes.

  • 2

    While the chicken is roasting, prepare the Greek yogurt salad by combining the nonfat Greek yogurt, diced celery, thinly sliced red onion, chopped fresh parsley, lemon juice, olive oil, salt, and pepper in a bowl.

  • 3

    Once the chicken has cooled slightly, shred or slice it into bite-size pieces and mix it into the Greek yogurt salad.

  • 4

    Toast the whole grain bread slices until lightly crispy.

  • 5

    Assemble the sandwich by spreading the chicken and yogurt mixture evenly over one slice of toasted bread and topping it with the other slice.

  • 6

    Serve immediately and enjoy your balanced, protein-packed sandwich.