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 paired with a tangy Greek yogurt salad, crisp celery, and fresh lettuce, all nestled between toasted whole grain bread slices. This sandwich balances savory and fresh flavors in a light yet satisfying meal perfect for any time of day.

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NUTRITION

295kcal
Protein
37.7g
Fat
8.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Herb-Roasted Chicken Breast

2 slices Whole Grain Bread

1/3 cup Plain Non-Fat Greek Yogurt

1 Celery stalk

1 Romaine Lettuce leaf

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with salt, pepper, and mixed fresh herbs, then drizzle with a small amount of olive oil.

  • 2

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and juices run clear. Let it cool slightly before chopping into bite-sized pieces.

  • 3

    In a bowl, mix the chopped chicken with plain non-fat Greek yogurt, finely diced celery, and a pinch of salt and pepper to create a creamy chicken salad.

  • 4

    Toast the whole grain bread slices until lightly golden. On one slice, place a fresh romaine lettuce leaf and then top with the chicken salad.

  • 5

    Finish by topping with the second bread slice, cut in half if desired, 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 paired with a tangy Greek yogurt salad, crisp celery, and fresh lettuce, all nestled between toasted whole grain bread slices. This sandwich balances savory and fresh flavors in a light yet satisfying meal perfect for any time of day.

NUTRITION

295kcal
Protein
37.7g
Fat
8.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Herb-Roasted Chicken Breast

2 slices Whole Grain Bread

1/3 cup Plain Non-Fat Greek Yogurt

1 Celery stalk

1 Romaine Lettuce leaf

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with salt, pepper, and mixed fresh herbs, then drizzle with a small amount of olive oil.

  • 2

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and juices run clear. Let it cool slightly before chopping into bite-sized pieces.

  • 3

    In a bowl, mix the chopped chicken with plain non-fat Greek yogurt, finely diced celery, and a pinch of salt and pepper to create a creamy chicken salad.

  • 4

    Toast the whole grain bread slices until lightly golden. On one slice, place a fresh romaine lettuce leaf and then top with the chicken salad.

  • 5

    Finish by topping with the second bread slice, cut in half if desired, and serve immediately.