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 the delightful union of succulent herb-roasted chicken and a tangy Greek yogurt salad, paired perfectly with crisp vegetables and whole wheat bread. This sandwich offers a refreshing, balanced bite for a satisfying meal any time of day.

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NUTRITION

342kcal
Protein
39.3g
Fat
5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz roasted chicken breast

1/4 cup nonfat Greek yogurt

1 celery stalk

1/4 medium red onion

2 slices whole wheat bread

2 leaves romaine lettuce

1 tbsp fresh parsley

1 tbsp lemon juice

Salt & black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast the chicken; if already cooked, skip to the next step.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh parsley. Roast in the preheated oven until fully cooked and lightly golden, about 20-25 minutes. Let it cool and then shred or slice finely.

  • 3

    In a mixing bowl, combine the shredded chicken, nonfat Greek yogurt, diced celery, finely chopped red onion, lemon juice, and extra parsley. Mix well until all ingredients are evenly coated. Season with additional salt and pepper to taste.

  • 4

    Toast the whole wheat bread slices lightly. Lay the romaine lettuce on one slice of bread.

  • 5

    Spread the chicken Greek yogurt mixture over the lettuce, then top with the other slice of bread.

  • 6

    Cut 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

Savor the delightful union of succulent herb-roasted chicken and a tangy Greek yogurt salad, paired perfectly with crisp vegetables and whole wheat bread. This sandwich offers a refreshing, balanced bite for a satisfying meal any time of day.

NUTRITION

342kcal
Protein
39.3g
Fat
5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 oz roasted chicken breast

1/4 cup nonfat Greek yogurt

1 celery stalk

1/4 medium red onion

2 slices whole wheat bread

2 leaves romaine lettuce

1 tbsp fresh parsley

1 tbsp lemon juice

Salt & black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if you need to roast the chicken; if already cooked, skip to the next step.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh parsley. Roast in the preheated oven until fully cooked and lightly golden, about 20-25 minutes. Let it cool and then shred or slice finely.

  • 3

    In a mixing bowl, combine the shredded chicken, nonfat Greek yogurt, diced celery, finely chopped red onion, lemon juice, and extra parsley. Mix well until all ingredients are evenly coated. Season with additional salt and pepper to taste.

  • 4

    Toast the whole wheat bread slices lightly. Lay the romaine lettuce on one slice of bread.

  • 5

    Spread the chicken Greek yogurt mixture over the lettuce, then top with the other slice of bread.

  • 6

    Cut the sandwich in half and serve immediately.