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 clean sandwich featuring succulent herb-roasted chicken paired with a tangy Greek yogurt salad, nestled between two slices of wholesome whole wheat bread. This sandwich boasts crisp garden-fresh vegetables and aromatic herbs, delivering a balanced meal perfect for breakfast, lunch, or dinner.

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NUTRITION

403kcal
Protein
50.4g
Fat
6.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/2 cup Fresh Spinach

1/3 medium Cucumber

2 slices Red Onion

1 tbsp Fresh Dill

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of fresh dill. Roast the chicken for about 20-25 minutes until the internal temperature reaches 165°F. Once cooked, let the chicken cool slightly and then shred or slice it thinly.

  • 2

    In a small bowl, combine the plain nonfat Greek yogurt with fresh dill, lemon juice, a pinch of salt and pepper. Mix until well blended to create a tangy herb dressing.

  • 3

    In a larger bowl, toss the shredded chicken with the yogurt dressing until evenly coated.

  • 4

    Lay out the whole wheat bread slices and layer with fresh spinach, thinly sliced cucumber, and red onion. Spoon the chicken and yogurt mixture generously onto one slice of bread.

  • 5

    Top with the second slice of bread, gently press down, and your herb-roasted chicken and Greek yogurt salad sandwich is ready to serve.

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 clean sandwich featuring succulent herb-roasted chicken paired with a tangy Greek yogurt salad, nestled between two slices of wholesome whole wheat bread. This sandwich boasts crisp garden-fresh vegetables and aromatic herbs, delivering a balanced meal perfect for breakfast, lunch, or dinner.

NUTRITION

403kcal
Protein
50.4g
Fat
6.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/2 cup Fresh Spinach

1/3 medium Cucumber

2 slices Red Onion

1 tbsp Fresh Dill

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of fresh dill. Roast the chicken for about 20-25 minutes until the internal temperature reaches 165°F. Once cooked, let the chicken cool slightly and then shred or slice it thinly.

  • 2

    In a small bowl, combine the plain nonfat Greek yogurt with fresh dill, lemon juice, a pinch of salt and pepper. Mix until well blended to create a tangy herb dressing.

  • 3

    In a larger bowl, toss the shredded chicken with the yogurt dressing until evenly coated.

  • 4

    Lay out the whole wheat bread slices and layer with fresh spinach, thinly sliced cucumber, and red onion. Spoon the chicken and yogurt mixture generously onto one slice of bread.

  • 5

    Top with the second slice of bread, gently press down, and your herb-roasted chicken and Greek yogurt salad sandwich is ready to serve.