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 blend of tender herb-roasted chicken combined with a tangy Greek yogurt dressing that elevates fresh crisp salad greens, tomatoes, and cucumbers between whole wheat bread slices. This versatile dish is perfect for breakfast, lunch, or dinner, delivering a balanced mix of lean protein, fiber, and vibrant flavors.

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NUTRITION

449kcal
Protein
47.3g
Fat
10.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 cup Mixed Salad Greens

3 slices Tomato

1/2 cup Cucumber

1 tsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with rosemary, thyme, salt, and pepper. Drizzle a little olive oil over it.

  • 3

    Roast the chicken in the oven for 20-25 minutes until fully cooked and lightly browned.

  • 4

    While the chicken is roasting, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a dash of herbs to create the dressing.

  • 5

    Prepare your sandwich by toasting the whole wheat bread lightly, if desired.

  • 6

    Slice the roasted chicken thinly once it has cooled slightly.

  • 7

    Layer the mixed salad greens, tomato slices, cucumber slices, and chicken on one slice of the bread, then drizzle the Greek yogurt dressing on top.

  • 8

    Top with the second slice of bread, slice in half if desired, and serve immediately.

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 blend of tender herb-roasted chicken combined with a tangy Greek yogurt dressing that elevates fresh crisp salad greens, tomatoes, and cucumbers between whole wheat bread slices. This versatile dish is perfect for breakfast, lunch, or dinner, delivering a balanced mix of lean protein, fiber, and vibrant flavors.

NUTRITION

449kcal
Protein
47.3g
Fat
10.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 cup Mixed Salad Greens

3 slices Tomato

1/2 cup Cucumber

1 tsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with rosemary, thyme, salt, and pepper. Drizzle a little olive oil over it.

  • 3

    Roast the chicken in the oven for 20-25 minutes until fully cooked and lightly browned.

  • 4

    While the chicken is roasting, mix the nonfat Greek yogurt with a pinch of salt, pepper, and a dash of herbs to create the dressing.

  • 5

    Prepare your sandwich by toasting the whole wheat bread lightly, if desired.

  • 6

    Slice the roasted chicken thinly once it has cooled slightly.

  • 7

    Layer the mixed salad greens, tomato slices, cucumber slices, and chicken on one slice of the bread, then drizzle the Greek yogurt dressing on top.

  • 8

    Top with the second slice of bread, slice in half if desired, and serve immediately.