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 a hearty yet light sandwich featuring tender herb-roasted chicken paired with a tangy Greek yogurt salad, nestled between slices of whole wheat bread and accented with crisp mixed greens and refreshing cucumber. Perfect for a balanced breakfast, lunch, or dinner, this recipe fuses robust flavors with clean, nutritious ingredients.

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NUTRITION

377kcal
Protein
47.9g
Fat
6.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 cup Mixed Greens

3 slices Cucumber

2 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and the fresh herbs.

  • 2

    Roast the chicken for about 20-25 minutes until fully cooked and let it rest before slicing.

  • 3

    In a small bowl, mix the Greek yogurt with a pinch of salt and pepper to create a creamy dressing.

  • 4

    Toast the whole wheat bread slices lightly for extra texture.

  • 5

    Slice the roasted chicken into thin pieces.

  • 6

    Assemble the sandwich by spreading Greek yogurt on each slice of bread, layering mixed greens, cucumber slices, and the sliced chicken.

  • 7

    Finish with an extra drizzle of the yogurt dressing 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 a hearty yet light sandwich featuring tender herb-roasted chicken paired with a tangy Greek yogurt salad, nestled between slices of whole wheat bread and accented with crisp mixed greens and refreshing cucumber. Perfect for a balanced breakfast, lunch, or dinner, this recipe fuses robust flavors with clean, nutritious ingredients.

NUTRITION

377kcal
Protein
47.9g
Fat
6.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 cup Mixed Greens

3 slices Cucumber

2 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and the fresh herbs.

  • 2

    Roast the chicken for about 20-25 minutes until fully cooked and let it rest before slicing.

  • 3

    In a small bowl, mix the Greek yogurt with a pinch of salt and pepper to create a creamy dressing.

  • 4

    Toast the whole wheat bread slices lightly for extra texture.

  • 5

    Slice the roasted chicken into thin pieces.

  • 6

    Assemble the sandwich by spreading Greek yogurt on each slice of bread, layering mixed greens, cucumber slices, and the sliced chicken.

  • 7

    Finish with an extra drizzle of the yogurt dressing if desired, and serve immediately.