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 sandwich featuring tender herb-roasted chicken breast combined with a creamy, tangy Greek yogurt salad, layered between hearty whole wheat bread slices. This fusion of flavors brings a refreshing twist to a classic, offering subtle notes of lemon and fresh herbs that brighten each bite.

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NUTRITION

359kcal
Protein
38.8g
Fat
7.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 stalk Celery

2 tbsp Red Onion

1 tsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly coat the chicken breast with olive oil and season with a pinch of salt, pepper, and a sprinkle of the fresh mixed herbs.

  • 2

    Place the chicken on a baking sheet and roast in the oven for about 18-20 minutes or until fully cooked and juices run clear. Once done, allow it to cool slightly before dicing or shredding.

  • 3

    In a bowl, combine the diced chicken with the plain nonfat Greek yogurt, finely chopped celery, red onion, lemon juice, and additional fresh herbs. Mix well to coat the chicken evenly.

  • 4

    Toast the whole wheat bread slices lightly if desired. Spread the chicken salad evenly over one slice of bread and top with the second slice to complete your sandwich.

  • 5

    Serve immediately as a fresh and protein-packed meal option.

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 sandwich featuring tender herb-roasted chicken breast combined with a creamy, tangy Greek yogurt salad, layered between hearty whole wheat bread slices. This fusion of flavors brings a refreshing twist to a classic, offering subtle notes of lemon and fresh herbs that brighten each bite.

NUTRITION

359kcal
Protein
38.8g
Fat
7.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 stalk Celery

2 tbsp Red Onion

1 tsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly coat the chicken breast with olive oil and season with a pinch of salt, pepper, and a sprinkle of the fresh mixed herbs.

  • 2

    Place the chicken on a baking sheet and roast in the oven for about 18-20 minutes or until fully cooked and juices run clear. Once done, allow it to cool slightly before dicing or shredding.

  • 3

    In a bowl, combine the diced chicken with the plain nonfat Greek yogurt, finely chopped celery, red onion, lemon juice, and additional fresh herbs. Mix well to coat the chicken evenly.

  • 4

    Toast the whole wheat bread slices lightly if desired. Spread the chicken salad evenly over one slice of bread and top with the second slice to complete your sandwich.

  • 5

    Serve immediately as a fresh and protein-packed meal option.