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 fresh and satisfying sandwich featuring tender herb-roasted chicken paired with a tangy Greek yogurt salad, crunchy celery, and a burst of fresh herbs, all nestled between two slices of wholesome whole-grain bread and finished with peppery arugula.

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NUTRITION

407kcal
Protein
45.4g
Fat
8.6g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Grain Bread

1 stalk Celery

1 tbsp Red Onion

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 tsp Lemon Juice

1/2 tsp Extra Virgin Olive Oil

1 cup Arugula

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with a pinch of salt, pepper, and a sprinkle of fresh dill and parsley.

  • 2

    Place the chicken on a baking sheet and roast for approximately 20-25 minutes or until the internal temperature reaches 165°F. Allow the chicken to cool slightly and then slice thinly.

  • 3

    In a small bowl, combine the nonfat Greek yogurt, finely chopped celery, minced red onion, lemon juice, a drizzle of olive oil, and extra chopped dill and parsley. Mix well to form a creamy herb salad.

  • 4

    Toast your whole grain bread slices lightly if desired. Spread a generous layer of the yogurt herb mixture on each slice.

  • 5

    Assemble the sandwich by layering the sliced herb-roasted chicken and fresh arugula on one slice, then top with the other slice.

  • 6

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

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 fresh and satisfying sandwich featuring tender herb-roasted chicken paired with a tangy Greek yogurt salad, crunchy celery, and a burst of fresh herbs, all nestled between two slices of wholesome whole-grain bread and finished with peppery arugula.

NUTRITION

407kcal
Protein
45.4g
Fat
8.6g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

2 slices Whole Grain Bread

1 stalk Celery

1 tbsp Red Onion

1 tbsp Fresh Dill

1 tbsp Fresh Parsley

1 tsp Lemon Juice

1/2 tsp Extra Virgin Olive Oil

1 cup Arugula

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with a pinch of salt, pepper, and a sprinkle of fresh dill and parsley.

  • 2

    Place the chicken on a baking sheet and roast for approximately 20-25 minutes or until the internal temperature reaches 165°F. Allow the chicken to cool slightly and then slice thinly.

  • 3

    In a small bowl, combine the nonfat Greek yogurt, finely chopped celery, minced red onion, lemon juice, a drizzle of olive oil, and extra chopped dill and parsley. Mix well to form a creamy herb salad.

  • 4

    Toast your whole grain bread slices lightly if desired. Spread a generous layer of the yogurt herb mixture on each slice.

  • 5

    Assemble the sandwich by layering the sliced herb-roasted chicken and fresh arugula on one slice, then top with the other slice.

  • 6

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