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 twist on a classic sandwich featuring tender herb-roasted chicken paired with a light, creamy Greek yogurt salad blended with fresh herbs and crisp vegetables, all nestled between wholesome whole wheat bread slices. This recipe offers a balanced medley of flavors and textures that will leave your tastebuds satisfied.

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NUTRITION

399kcal
Protein
41.1g
Fat
12.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast, roasted

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/2 tablespoon Olive Oil

2 tablespoons Mixed Fresh Herbs

2 Lettuce leaves

4 slices Sliced Cucumber

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast lightly with salt, pepper, and half of the mixed fresh herbs.

  • 2

    Place the chicken breast on a baking tray and drizzle with the olive oil. Roast for 20-25 minutes or until the internal temperature reaches 165°F. Allow the chicken to cool slightly before slicing.

  • 3

    In a small bowl, combine the Greek yogurt, Dijon mustard, and the remaining fresh herbs to create a flavorful herb yogurt sauce.

  • 4

    Lightly toast the whole wheat bread slices. Spread a generous layer of the herb yogurt sauce on each slice.

  • 5

    Assemble the sandwich by layering sliced roasted chicken, lettuce leaves, and cucumber slices between the two slices of bread.

  • 6

    Serve immediately and enjoy your balanced and nutrient-packed sandwich.

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 twist on a classic sandwich featuring tender herb-roasted chicken paired with a light, creamy Greek yogurt salad blended with fresh herbs and crisp vegetables, all nestled between wholesome whole wheat bread slices. This recipe offers a balanced medley of flavors and textures that will leave your tastebuds satisfied.

NUTRITION

399kcal
Protein
41.1g
Fat
12.2g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast, roasted

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/2 tablespoon Olive Oil

2 tablespoons Mixed Fresh Herbs

2 Lettuce leaves

4 slices Sliced Cucumber

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast lightly with salt, pepper, and half of the mixed fresh herbs.

  • 2

    Place the chicken breast on a baking tray and drizzle with the olive oil. Roast for 20-25 minutes or until the internal temperature reaches 165°F. Allow the chicken to cool slightly before slicing.

  • 3

    In a small bowl, combine the Greek yogurt, Dijon mustard, and the remaining fresh herbs to create a flavorful herb yogurt sauce.

  • 4

    Lightly toast the whole wheat bread slices. Spread a generous layer of the herb yogurt sauce on each slice.

  • 5

    Assemble the sandwich by layering sliced roasted chicken, lettuce leaves, and cucumber slices between the two slices of bread.

  • 6

    Serve immediately and enjoy your balanced and nutrient-packed sandwich.