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: 4 oz Chicken Breast, Roasted; 1/4 cup Nonfat Greek Yogurt; 2 slices Whole Wheat Bread; 1/4 cup Celery; 1 tbsp Red Onion; 1 tbsp Fresh Parsley; 2 Lettuce leaves; 1 tsp Lemon Juice; Pinch of Black Pepper; Pinch of Salt

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 the perfect balance of tender herb-roasted chicken and a creamy Greek yogurt salad combined with fresh vegetables between whole wheat bread slices. This sandwich offers satisfying flavors, a delightful crunch from celery and red onion, and a zesty touch from lemon and herbs.

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NUTRITION

Protein

47.9g

Fat

6.2g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, Roasted

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1/4 cup Celery

1 tbsp Red Onion

1 tbsp Fresh Parsley

2 Lettuce leaves

1 tsp Lemon Juice

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

1
Preheat your oven to 400°F if the chicken isn’t already roasted.
2
Season the chicken breast with salt, pepper, and a sprinkle of fresh parsley. Roast in the oven until fully cooked and lightly browned, about 20-25 minutes if raw.
3
While the chicken is resting, chop the roasted chicken into bite-sized pieces.
4
In a bowl, combine the chicken pieces with nonfat Greek yogurt, diced celery, finely chopped red onion, a squeeze of lemon juice, and additional chopped parsley. Mix well to create a chunky salad.
5
Toast the whole wheat bread slices lightly for extra crunch.
6
Layer the lettuce leaves on one slice of bread, then spread the chicken and yogurt salad evenly on top.
7
Top with the second bread slice, cut the sandwich in half, and serve immediately.