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 fresh flavors of herb-roasted chicken combined with a tangy Greek yogurt salad, nestled between slices of hearty whole grain bread. This versatile dish is as perfect for a light dinner as it is a satisfying lunch, featuring a delightful blend of crisp vegetables, aromatic herbs, and a zesty lemon dressing that elevates every bite.

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NUTRITION

384kcal
Protein
40.8g
Fat
9.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (raw)

1/4 cup Nonfat Greek Yogurt

2 slices Whole Grain Bread

1 stalk Celery

2 slices Red Onion

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of fresh dill. Roast in the oven for about 20-25 minutes or until fully cooked, then let it cool slightly before slicing.

  • 2

    In a bowl, combine the nonfat Greek yogurt, finely chopped celery, thinly sliced red onion, lemon juice, olive oil, and additional dill. Mix until well blended to create a creamy herb dressing.

  • 3

    Slice the roasted chicken into thin strips and fold into the yogurt mixture to evenly coat the pieces.

  • 4

    Toast the whole grain bread slices lightly. Spread the chicken and Greek yogurt salad evenly over one slice and top with the other slice. Slice the sandwich in half if desired.

  • 5

    Serve immediately and enjoy a balanced, protein-packed meal.

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 fresh flavors of herb-roasted chicken combined with a tangy Greek yogurt salad, nestled between slices of hearty whole grain bread. This versatile dish is as perfect for a light dinner as it is a satisfying lunch, featuring a delightful blend of crisp vegetables, aromatic herbs, and a zesty lemon dressing that elevates every bite.

NUTRITION

384kcal
Protein
40.8g
Fat
9.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (raw)

1/4 cup Nonfat Greek Yogurt

2 slices Whole Grain Bread

1 stalk Celery

2 slices Red Onion

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of fresh dill. Roast in the oven for about 20-25 minutes or until fully cooked, then let it cool slightly before slicing.

  • 2

    In a bowl, combine the nonfat Greek yogurt, finely chopped celery, thinly sliced red onion, lemon juice, olive oil, and additional dill. Mix until well blended to create a creamy herb dressing.

  • 3

    Slice the roasted chicken into thin strips and fold into the yogurt mixture to evenly coat the pieces.

  • 4

    Toast the whole grain bread slices lightly. Spread the chicken and Greek yogurt salad evenly over one slice and top with the other slice. Slice the sandwich in half if desired.

  • 5

    Serve immediately and enjoy a balanced, protein-packed meal.