YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Greek Yogurt Salad Sandwich
Savor a protein-packed sandwich featuring tender herb-roasted chicken paired with a refreshing, tangy Greek yogurt salad. Fresh mixed greens and crunchy vegetables complement the whole grain bread, creating a balanced meal with a delightful mix of textures and flavors.
INGREDIENTS
3 ounces Chicken Breast
1/4 cup Nonfat Greek Yogurt
2 slices Whole Grain Bread
1/2 cup Mixed Greens
2 slices Tomato
1/4 cup Cucumber
Herbs & Spices, to taste
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with dried oregano, garlic powder, salt, and pepper. Drizzle with olive oil.
Place the chicken on a baking sheet and roast in the oven for 18-20 minutes or until fully cooked and juices run clear. Allow to cool slightly, then slice thinly.
In a bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and additional herbs if desired to create a tangy dressing.
Toast the whole grain bread slices lightly.
Assemble the sandwich by layering the sliced chicken, mixed greens, tomato slices, and cucumber on one slice of bread. Drizzle with the yogurt dressing.
Top with the second slice of bread, slice in half if desired, and serve immediately.