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 balanced medley of flavors in this herb-roasted chicken and Greek yogurt salad sandwich. Tender, juicy chicken mixed with a light, tangy Greek yogurt dressing, crisp celery, red onion, and fresh parsley, all piled between slices of hearty whole wheat bread, creates a vibrant, satisfying meal perfect for any time of day.

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NUTRITION

378kcal
Protein
48.7g
Fat
6.3g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

1/4 cup Plain Greek Yogurt (non-fat)

2 slices Whole Wheat Bread

1 stalk Celery

1/8 medium Red Onion

1 tbsp Fresh Parsley

1 tsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat the oven to 375°F. Season a chicken breast with your preferred dried herbs (such as rosemary, thyme, and oregano), salt, and pepper.

  • 2

    Roast the chicken breast in the oven for about 20-25 minutes until fully cooked and slightly crispy on the edges. Allow it to cool, then shred or dice into bite-size pieces.

  • 3

    In a mixing bowl, combine the shredded chicken with plain Greek yogurt, chopped celery, finely diced red onion, and fresh parsley. Stir in a squeeze of lemon juice and a dab of Dijon mustard; season with salt and pepper to taste.

  • 4

    Toast the whole wheat bread slices lightly. Pile the chicken and Greek yogurt salad mix onto one slice, then top with the second slice to form a sandwich.

  • 5

    Serve immediately and enjoy your balanced, protein-packed 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 balanced medley of flavors in this herb-roasted chicken and Greek yogurt salad sandwich. Tender, juicy chicken mixed with a light, tangy Greek yogurt dressing, crisp celery, red onion, and fresh parsley, all piled between slices of hearty whole wheat bread, creates a vibrant, satisfying meal perfect for any time of day.

NUTRITION

378kcal
Protein
48.7g
Fat
6.3g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

1/4 cup Plain Greek Yogurt (non-fat)

2 slices Whole Wheat Bread

1 stalk Celery

1/8 medium Red Onion

1 tbsp Fresh Parsley

1 tsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat the oven to 375°F. Season a chicken breast with your preferred dried herbs (such as rosemary, thyme, and oregano), salt, and pepper.

  • 2

    Roast the chicken breast in the oven for about 20-25 minutes until fully cooked and slightly crispy on the edges. Allow it to cool, then shred or dice into bite-size pieces.

  • 3

    In a mixing bowl, combine the shredded chicken with plain Greek yogurt, chopped celery, finely diced red onion, and fresh parsley. Stir in a squeeze of lemon juice and a dab of Dijon mustard; season with salt and pepper to taste.

  • 4

    Toast the whole wheat bread slices lightly. Pile the chicken and Greek yogurt salad mix onto one slice, then top with the second slice to form a sandwich.

  • 5

    Serve immediately and enjoy your balanced, protein-packed meal.