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 blend of tender herb-roasted chicken and tangy Greek yogurt salad, perfectly paired with whole wheat bread for a satisfying meal. This recipe brings together vibrant veggies, aromatic herbs, and a light, creamy dressing that elevates your sandwich experience, making it an ideal choice for a nutritious and balanced lunch.

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NUTRITION

312kcal
Protein
45.5g
Fat
5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 stalk Celery

1 tbsp Red Onion

1 tbsp Fresh Parsley

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and fresh herbs if desired.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F. Allow the chicken to cool slightly, then chop into bite-sized pieces.

  • 3

    In a bowl, combine the chopped chicken with nonfat Greek yogurt, diced celery, finely chopped red onion, and fresh parsley.

  • 4

    Add lemon juice, and season with salt and pepper to taste. Mix until all ingredients are well incorporated.

  • 5

    Toast the whole wheat bread slices lightly. Spread the chicken and yogurt mixture evenly over one slice and top with the second slice to form a sandwich.

  • 6

    Slice 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 blend of tender herb-roasted chicken and tangy Greek yogurt salad, perfectly paired with whole wheat bread for a satisfying meal. This recipe brings together vibrant veggies, aromatic herbs, and a light, creamy dressing that elevates your sandwich experience, making it an ideal choice for a nutritious and balanced lunch.

NUTRITION

312kcal
Protein
45.5g
Fat
5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 stalk Celery

1 tbsp Red Onion

1 tbsp Fresh Parsley

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and fresh herbs if desired.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F. Allow the chicken to cool slightly, then chop into bite-sized pieces.

  • 3

    In a bowl, combine the chopped chicken with nonfat Greek yogurt, diced celery, finely chopped red onion, and fresh parsley.

  • 4

    Add lemon juice, and season with salt and pepper to taste. Mix until all ingredients are well incorporated.

  • 5

    Toast the whole wheat bread slices lightly. Spread the chicken and yogurt mixture evenly over one slice and top with the second slice to form a sandwich.

  • 6

    Slice in half and serve immediately.