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

Enjoy a flavorful sandwich packed with herb-roasted chicken, fresh vegetables, and a creamy twist using nonfat Greek yogurt. This dish is balanced and satisfying, perfect for a quick midday meal bursting with savory herbs and fresh greens.

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NUTRITION

375kcal
Protein
38.8g
Fat
9.5g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/2 cup Fresh Spinach

2 slices Tomato

1 tsp Olive Oil

1/2 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and dried oregano. Drizzle with olive oil.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20 minutes or until fully cooked and slightly golden.

  • 4

    Allow the chicken to cool slightly before shredding it into bite-sized pieces.

  • 5

    In a bowl, mix the shredded chicken with nonfat Greek yogurt. Adjust seasoning with salt and pepper if needed.

  • 6

    Toast the whole wheat bread slices until lightly crisp.

  • 7

    Assemble the sandwich by layering the chicken salad over a bed of fresh spinach and tomato slices on one slice of toasted bread, then top with the second slice.

  • 8

    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

Enjoy a flavorful sandwich packed with herb-roasted chicken, fresh vegetables, and a creamy twist using nonfat Greek yogurt. This dish is balanced and satisfying, perfect for a quick midday meal bursting with savory herbs and fresh greens.

NUTRITION

375kcal
Protein
38.8g
Fat
9.5g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/2 cup Fresh Spinach

2 slices Tomato

1 tsp Olive Oil

1/2 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and dried oregano. Drizzle with olive oil.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20 minutes or until fully cooked and slightly golden.

  • 4

    Allow the chicken to cool slightly before shredding it into bite-sized pieces.

  • 5

    In a bowl, mix the shredded chicken with nonfat Greek yogurt. Adjust seasoning with salt and pepper if needed.

  • 6

    Toast the whole wheat bread slices until lightly crisp.

  • 7

    Assemble the sandwich by layering the chicken salad over a bed of fresh spinach and tomato slices on one slice of toasted bread, then top with the second slice.

  • 8

    Cut the sandwich in half and serve immediately.