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 crunch of fresh vegetables and herb-infused roasted chicken combined with a tangy Greek yogurt dressing, all nestled between hearty slices of whole wheat bread. This sandwich strikes a perfect balance of lean protein, vibrant flavors, and satisfying textures — an ideal meal whether you're fueling your day or refueling after a workout.

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NUTRITION

342kcal
Protein
39.2g
Fat
9.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted, herb-seasoned)

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/4 cup sliced Cucumber

2 slices Tomato

3 leaves Romaine Lettuce

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your favorite herbs (such as rosemary, thyme, and a pinch of salt and pepper) and roast it in the oven for about 20-25 minutes until fully cooked. Let it cool and then shred or slice it.

  • 2

    In a small bowl, mix the shredded chicken with plain nonfat Greek yogurt and Dijon mustard. Drizzle the extra virgin olive oil into the mixture and stir to combine, creating a creamy herb-infused chicken salad.

  • 3

    Prepare the vegetables by slicing the cucumber, tomato, and tearing the romaine lettuce into bite-sized pieces.

  • 4

    Toast the whole wheat bread lightly if desired. Spread the chicken salad over one slice of bread and top with cucumber, tomato, and lettuce. Cover with the second slice of bread to form a sandwich.

  • 5

    Cut the sandwich in half, 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 the delightful crunch of fresh vegetables and herb-infused roasted chicken combined with a tangy Greek yogurt dressing, all nestled between hearty slices of whole wheat bread. This sandwich strikes a perfect balance of lean protein, vibrant flavors, and satisfying textures — an ideal meal whether you're fueling your day or refueling after a workout.

NUTRITION

342kcal
Protein
39.2g
Fat
9.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted, herb-seasoned)

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/4 cup sliced Cucumber

2 slices Tomato

3 leaves Romaine Lettuce

1 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your favorite herbs (such as rosemary, thyme, and a pinch of salt and pepper) and roast it in the oven for about 20-25 minutes until fully cooked. Let it cool and then shred or slice it.

  • 2

    In a small bowl, mix the shredded chicken with plain nonfat Greek yogurt and Dijon mustard. Drizzle the extra virgin olive oil into the mixture and stir to combine, creating a creamy herb-infused chicken salad.

  • 3

    Prepare the vegetables by slicing the cucumber, tomato, and tearing the romaine lettuce into bite-sized pieces.

  • 4

    Toast the whole wheat bread lightly if desired. Spread the chicken salad over one slice of bread and top with cucumber, tomato, and lettuce. Cover with the second slice of bread to form a sandwich.

  • 5

    Cut the sandwich in half, serve immediately, and enjoy your balanced, protein-packed meal.