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 wholesome sandwich featuring tender herb-roasted chicken, mixed with a light dressing of nonfat Greek yogurt and fresh herbs. Crisp lettuce, juicy tomato slices, and crunchy cucumber add a burst of freshness, all nestled between two hearty slices of whole wheat bread. Perfect for a balanced lunch with lean protein and a mix of textures and flavors.

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NUTRITION

318kcal
Protein
38.8g
Fat
5.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Roast Chicken Breast

2 slices Whole Wheat Bread

1/4 cup Nonfat Greek Yogurt

2 tomato slices

4 cucumber slices

3 lettuce leaves

2 tbsp Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F if the chicken is not already roasted. Season the chicken breast with salt, pepper, and a sprinkle of fresh herbs, then roast until it reaches an internal temperature of 165°F. Allow it to cool slightly before slicing.

  • 2

    In a small bowl, mix the nonfat Greek yogurt with finely chopped fresh herbs, adding a pinch of salt and pepper to create a light, creamy dressing.

  • 3

    Slice the tomato and cucumber into thin rounds. Wash and pat dry the lettuce leaves.

  • 4

    Toast the whole wheat bread slices lightly to add crunch and extra flavor.

  • 5

    Assemble the sandwich by spreading the herb-infused Greek yogurt on both slices of toasted bread. Layer the sliced roasted chicken, tomato, cucumber, and lettuce on one slice.

  • 6

    Top with the other slice of bread, cut the sandwich in half if desired, 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 wholesome sandwich featuring tender herb-roasted chicken, mixed with a light dressing of nonfat Greek yogurt and fresh herbs. Crisp lettuce, juicy tomato slices, and crunchy cucumber add a burst of freshness, all nestled between two hearty slices of whole wheat bread. Perfect for a balanced lunch with lean protein and a mix of textures and flavors.

NUTRITION

318kcal
Protein
38.8g
Fat
5.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Roast Chicken Breast

2 slices Whole Wheat Bread

1/4 cup Nonfat Greek Yogurt

2 tomato slices

4 cucumber slices

3 lettuce leaves

2 tbsp Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if the chicken is not already roasted. Season the chicken breast with salt, pepper, and a sprinkle of fresh herbs, then roast until it reaches an internal temperature of 165°F. Allow it to cool slightly before slicing.

  • 2

    In a small bowl, mix the nonfat Greek yogurt with finely chopped fresh herbs, adding a pinch of salt and pepper to create a light, creamy dressing.

  • 3

    Slice the tomato and cucumber into thin rounds. Wash and pat dry the lettuce leaves.

  • 4

    Toast the whole wheat bread slices lightly to add crunch and extra flavor.

  • 5

    Assemble the sandwich by spreading the herb-infused Greek yogurt on both slices of toasted bread. Layer the sliced roasted chicken, tomato, cucumber, and lettuce on one slice.

  • 6

    Top with the other slice of bread, cut the sandwich in half if desired, and serve immediately.