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 delightful combination of herb-roasted chicken paired with a creamy, tangy Greek yogurt salad, layered between wholesome whole wheat bread. The sandwich is enhanced with a burst of sharp red onion and a hint of Dijon mustard, and garnished with fresh parsley for a bright finish.

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NUTRITION

376kcal
Protein
47.5g
Fat
6.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (roasted)

1/4 cup Greek Yogurt (nonfat, plain)

2 slices Whole Wheat Bread

2 tbsp Red Onion (thinly sliced)

1 tsp Dijon Mustard

1 tbsp Fresh Parsley (chopped)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with your preferred herbs and a pinch of salt and pepper. Roast it in the preheated oven for about 20-25 minutes or until fully cooked.

  • 3

    Allow the chicken to cool slightly, then dice or shred it into bite-sized pieces.

  • 4

    In a bowl, combine the shredded chicken, Greek yogurt, Dijon mustard, and red onion. Mix well until all ingredients are incorporated.

  • 5

    Toast the whole wheat bread slices lightly if desired.

  • 6

    Assemble the sandwich by layering the chicken and yogurt mixture between the slices of bread. Garnish with freshly chopped parsley.

  • 7

    Serve immediately and 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 the delightful combination of herb-roasted chicken paired with a creamy, tangy Greek yogurt salad, layered between wholesome whole wheat bread. The sandwich is enhanced with a burst of sharp red onion and a hint of Dijon mustard, and garnished with fresh parsley for a bright finish.

NUTRITION

376kcal
Protein
47.5g
Fat
6.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (roasted)

1/4 cup Greek Yogurt (nonfat, plain)

2 slices Whole Wheat Bread

2 tbsp Red Onion (thinly sliced)

1 tsp Dijon Mustard

1 tbsp Fresh Parsley (chopped)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with your preferred herbs and a pinch of salt and pepper. Roast it in the preheated oven for about 20-25 minutes or until fully cooked.

  • 3

    Allow the chicken to cool slightly, then dice or shred it into bite-sized pieces.

  • 4

    In a bowl, combine the shredded chicken, Greek yogurt, Dijon mustard, and red onion. Mix well until all ingredients are incorporated.

  • 5

    Toast the whole wheat bread slices lightly if desired.

  • 6

    Assemble the sandwich by layering the chicken and yogurt mixture between the slices of bread. Garnish with freshly chopped parsley.

  • 7

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