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 a delightful blend of succulent herb-roasted chicken paired with a refreshing Greek yogurt salad, all layered between hearty whole wheat bread and crisp garden veggies. This sandwich strikes a perfect balance between protein-packed flavor and satisfying textures, ideal for a nourishing meal any time of day.

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NUTRITION

367kcal
Protein
41.3g
Fat
3.7g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Herb-Roasted Chicken Breast

2 slices Whole Wheat Bread

1/4 cup Non-fat Greek Yogurt

1/4 cup diced Celery

1/4 cup halved Red Grapes

1 tablespoon chopped Fresh Parsley

1 Romaine Lettuce leaf

2 Tomato slices

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with a mix of dried herbs (such as thyme, rosemary, and oregano), salt, and pepper, then roast until fully cooked (internal temperature of 165°F). Allow to cool slightly and slice thinly.

  • 2

    In a small bowl, combine the non-fat Greek yogurt, diced celery, halved red grapes, and chopped fresh parsley. Season lightly with salt and pepper to taste to create the yogurt salad.

  • 3

    Toast the whole wheat bread slices if desired. Spread a generous layer of the Greek yogurt salad on each slice.

  • 4

    Layer the sandwich with a fresh romaine lettuce leaf, tomato slices, and the sliced herb-roasted chicken.

  • 5

    Assemble the sandwich by closing with the second slice of bread, yogurt side down. Enjoy your balanced, protein-packed meal!

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 a delightful blend of succulent herb-roasted chicken paired with a refreshing Greek yogurt salad, all layered between hearty whole wheat bread and crisp garden veggies. This sandwich strikes a perfect balance between protein-packed flavor and satisfying textures, ideal for a nourishing meal any time of day.

NUTRITION

367kcal
Protein
41.3g
Fat
3.7g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Herb-Roasted Chicken Breast

2 slices Whole Wheat Bread

1/4 cup Non-fat Greek Yogurt

1/4 cup diced Celery

1/4 cup halved Red Grapes

1 tablespoon chopped Fresh Parsley

1 Romaine Lettuce leaf

2 Tomato slices

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with a mix of dried herbs (such as thyme, rosemary, and oregano), salt, and pepper, then roast until fully cooked (internal temperature of 165°F). Allow to cool slightly and slice thinly.

  • 2

    In a small bowl, combine the non-fat Greek yogurt, diced celery, halved red grapes, and chopped fresh parsley. Season lightly with salt and pepper to taste to create the yogurt salad.

  • 3

    Toast the whole wheat bread slices if desired. Spread a generous layer of the Greek yogurt salad on each slice.

  • 4

    Layer the sandwich with a fresh romaine lettuce leaf, tomato slices, and the sliced herb-roasted chicken.

  • 5

    Assemble the sandwich by closing with the second slice of bread, yogurt side down. Enjoy your balanced, protein-packed meal!