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 wholesome sandwich featuring tender herb-roasted chicken paired with a creamy Greek yogurt salad, lightly enhanced with crisp celery, zesty red onion, and fresh lemon juice. Nestled between two slices of whole wheat bread, this balanced dish delivers a refreshing blend of textures and flavors that make for a delightful meal any time of the day.

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NUTRITION

313kcal
Protein
39.5g
Fat
3.6g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/4 cup chopped Celery

2 tbsp chopped Red Onion

1 tsp Lemon Juice

1 tbsp chopped Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with salt, pepper, and your favorite herbs, then roast until the internal temperature reaches 165°F (about 20-25 minutes). Once cooked, let it cool and shred or dice into bite-sized pieces.

  • 2

    In a bowl, combine the shredded chicken with nonfat Greek yogurt, chopped celery, red onion, lemon juice, and fresh parsley. Mix well and season with additional salt and pepper if needed.

  • 3

    Toast the whole wheat bread slices until lightly golden.

  • 4

    Assemble the sandwich by spreading a generous layer of the chicken and yogurt salad evenly on one slice of toasted bread, then top with the second slice.

  • 5

    Serve immediately and enjoy this balanced, flavorful meal.

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 wholesome sandwich featuring tender herb-roasted chicken paired with a creamy Greek yogurt salad, lightly enhanced with crisp celery, zesty red onion, and fresh lemon juice. Nestled between two slices of whole wheat bread, this balanced dish delivers a refreshing blend of textures and flavors that make for a delightful meal any time of the day.

NUTRITION

313kcal
Protein
39.5g
Fat
3.6g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/4 cup chopped Celery

2 tbsp chopped Red Onion

1 tsp Lemon Juice

1 tbsp chopped Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with salt, pepper, and your favorite herbs, then roast until the internal temperature reaches 165°F (about 20-25 minutes). Once cooked, let it cool and shred or dice into bite-sized pieces.

  • 2

    In a bowl, combine the shredded chicken with nonfat Greek yogurt, chopped celery, red onion, lemon juice, and fresh parsley. Mix well and season with additional salt and pepper if needed.

  • 3

    Toast the whole wheat bread slices until lightly golden.

  • 4

    Assemble the sandwich by spreading a generous layer of the chicken and yogurt salad evenly on one slice of toasted bread, then top with the second slice.

  • 5

    Serve immediately and enjoy this balanced, flavorful meal.