Name: Herb-Roasted Chicken and Greek Yogurt Salad Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Roast Chicken Breast; 1/4 cup Plain Nonfat Greek Yogurt; 2 slices Whole Wheat Bread; 2 leaves Romaine Lettuce; 1 Tomato Slice; Cucumber Slices (approx. 30g serving); 1 tbsp Fresh Herbs (parsley and dill)

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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Greek Yogurt Salad Sandwich

Savor this wholesome and vibrant sandwich featuring tender herb-roasted chicken layered with a tangy Greek yogurt salad, crisp lettuce, and juicy tomato, all nestled between hearty whole wheat bread slices. Perfect for a satisfying lunch that balances lean protein with fresh, garden-inspired flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.6g

Fat

5.7g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Roast Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

2 leaves Romaine Lettuce

1 Tomato Slice

Cucumber Slices (approx. 30g serving)

1 tbsp Fresh Herbs (parsley and dill)

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F. Season the chicken breast with your favorite herbs (such as rosemary, thyme, salt, and pepper) and roast until cooked through, about 20-25 minutes. Allow it to cool slightly and then shred or slice.
2
In a small bowl, mix the shredded chicken with the plain nonfat Greek yogurt and finely chopped fresh herbs for a creamy, tangy dressing.
3
Toast the whole wheat bread slices lightly if desired.
4
Assemble the sandwich by layering the yogurt-chicken mixture on one bread slice, then add crisp romaine lettuce, a tomato slice, and cucumber slices.
5
Top with the second slice of bread, slice in half, and serve immediately.