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 delightful blend of tender herb-roasted chicken paired with a light Greek yogurt salad, all nestled between hearty whole wheat bread. This versatile sandwich is perfect for breakfast, lunch, or dinner, offering a satisfyingly crisp bite with fresh celery and basil accents that brighten up every bite.

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NUTRITION

351kcal
Protein
37.4g
Fat
9.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Herb-Roasted Chicken Breast

1/4 cup Nonfat Plain Greek Yogurt

2 slices Whole Wheat Bread

1/4 cup chopped Celery

1 tbsp chopped Fresh Basil

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F if you need to quickly give your chicken a final warm-up or crisp after roasting.

  • 2

    Chop the roasted chicken breast into bite-sized pieces. In a bowl, combine the chicken with nonfat Greek yogurt, chopped celery, and fresh basil.

  • 3

    Drizzle in the olive oil and season with salt and pepper. Mix well until the ingredients are evenly coated.

  • 4

    Toast the whole wheat bread slices lightly, either in a toaster or on a skillet, until they are golden and crisp.

  • 5

    Spread the chicken and Greek yogurt mixture evenly onto one slice of toasted bread, then top with the second slice to form a sandwich.

  • 6

    Enjoy immediately for a fresh, flavorful meal, or pack it up for an on-the-go lunch.

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 delightful blend of tender herb-roasted chicken paired with a light Greek yogurt salad, all nestled between hearty whole wheat bread. This versatile sandwich is perfect for breakfast, lunch, or dinner, offering a satisfyingly crisp bite with fresh celery and basil accents that brighten up every bite.

NUTRITION

351kcal
Protein
37.4g
Fat
9.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Herb-Roasted Chicken Breast

1/4 cup Nonfat Plain Greek Yogurt

2 slices Whole Wheat Bread

1/4 cup chopped Celery

1 tbsp chopped Fresh Basil

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F if you need to quickly give your chicken a final warm-up or crisp after roasting.

  • 2

    Chop the roasted chicken breast into bite-sized pieces. In a bowl, combine the chicken with nonfat Greek yogurt, chopped celery, and fresh basil.

  • 3

    Drizzle in the olive oil and season with salt and pepper. Mix well until the ingredients are evenly coated.

  • 4

    Toast the whole wheat bread slices lightly, either in a toaster or on a skillet, until they are golden and crisp.

  • 5

    Spread the chicken and Greek yogurt mixture evenly onto one slice of toasted bread, then top with the second slice to form a sandwich.

  • 6

    Enjoy immediately for a fresh, flavorful meal, or pack it up for an on-the-go lunch.