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 light yet hearty sandwich featuring tender herb-roasted chicken paired with a creamy Greek yogurt salad, crisp celery, and a touch of red onion nestled between whole wheat bread slices. Perfect for a balanced meal with bright flavors and a healthy twist.

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NUTRITION

349kcal
Protein
43.9g
Fat
5.0g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

2 slices Whole Wheat Bread

1/3 cup Nonfat Greek Yogurt

1 stalk Celery

1 slice Red Onion

1 tsp Dried Oregano

Pinch Black Pepper

Pinch Salt

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with dried oregano, black pepper, salt, and a drizzle of lemon juice. Roast for about 20-25 minutes until cooked through. Once done, let it cool slightly and then shred or dice.

  • 2

    In a bowl, combine the shredded chicken with nonfat Greek yogurt, finely diced celery, and thinly sliced red onion. Adjust seasoning with salt, pepper, and an extra splash of lemon juice if desired.

  • 3

    Toast the whole wheat bread slices lightly until they are crispy on the edges.

  • 4

    Assemble the sandwich by spooning the chicken and yogurt salad mixture onto one slice of toasted bread and topping with the second slice.

  • 5

    Slice in half and serve immediately for a delicious, balanced 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

Enjoy a light yet hearty sandwich featuring tender herb-roasted chicken paired with a creamy Greek yogurt salad, crisp celery, and a touch of red onion nestled between whole wheat bread slices. Perfect for a balanced meal with bright flavors and a healthy twist.

NUTRITION

349kcal
Protein
43.9g
Fat
5.0g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

2 slices Whole Wheat Bread

1/3 cup Nonfat Greek Yogurt

1 stalk Celery

1 slice Red Onion

1 tsp Dried Oregano

Pinch Black Pepper

Pinch Salt

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with dried oregano, black pepper, salt, and a drizzle of lemon juice. Roast for about 20-25 minutes until cooked through. Once done, let it cool slightly and then shred or dice.

  • 2

    In a bowl, combine the shredded chicken with nonfat Greek yogurt, finely diced celery, and thinly sliced red onion. Adjust seasoning with salt, pepper, and an extra splash of lemon juice if desired.

  • 3

    Toast the whole wheat bread slices lightly until they are crispy on the edges.

  • 4

    Assemble the sandwich by spooning the chicken and yogurt salad mixture onto one slice of toasted bread and topping with the second slice.

  • 5

    Slice in half and serve immediately for a delicious, balanced meal.