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 bright, savory sandwich featuring tender herb-roasted chicken mixed with creamy Greek yogurt, crunchy celery, and fresh spinach, all nestled between slices of hearty whole wheat bread. This dish layers textures and flavors for a satisfying meal perfect for any time of day.

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NUTRITION

391kcal
Protein
50.4g
Fat
4.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, roasted with herbs

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 stalk Celery, chopped

1 cup Fresh Baby Spinach

2 tbsp Fresh Herbs (parsley/dill), chopped

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked and juices run clear. Allow the chicken to cool slightly before dicing or shredding.

  • 3

    In a bowl, combine the diced chicken, Greek yogurt, chopped celery, remaining fresh herbs, and lemon juice. Mix until well combined. Add salt and pepper to taste.

  • 4

    Toast the whole wheat bread slices if desired. Layer one slice with fresh baby spinach.

  • 5

    Spoon the chicken and yogurt mixture on top of the spinach, then cap with the other bread slice.

  • 6

    Slice the sandwich in half 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

Enjoy a bright, savory sandwich featuring tender herb-roasted chicken mixed with creamy Greek yogurt, crunchy celery, and fresh spinach, all nestled between slices of hearty whole wheat bread. This dish layers textures and flavors for a satisfying meal perfect for any time of day.

NUTRITION

391kcal
Protein
50.4g
Fat
4.3g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, roasted with herbs

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 stalk Celery, chopped

1 cup Fresh Baby Spinach

2 tbsp Fresh Herbs (parsley/dill), chopped

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked and juices run clear. Allow the chicken to cool slightly before dicing or shredding.

  • 3

    In a bowl, combine the diced chicken, Greek yogurt, chopped celery, remaining fresh herbs, and lemon juice. Mix until well combined. Add salt and pepper to taste.

  • 4

    Toast the whole wheat bread slices if desired. Layer one slice with fresh baby spinach.

  • 5

    Spoon the chicken and yogurt mixture on top of the spinach, then cap with the other bread slice.

  • 6

    Slice the sandwich in half and serve immediately.