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

Dive into this wholesome Herb-Roasted Chicken and Greek Yogurt Salad Sandwich featuring tender, herb-roasted chicken, lightly mixed with creamy nonfat Greek yogurt and fresh veggies, all nestled between slices of hearty whole grain bread. Perfectly balanced for a satisfying meal any time of day.

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NUTRITION

375kcal
Protein
47.4g
Fat
6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Roast Chicken Breast

2 slices Whole Grain Bread

1/4 cup Plain Nonfat Greek Yogurt

Few rings Red Onion

1 stalk Celery

2 tbsp Mixed Fresh Herbs

2 leaves Lettuce

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite herbs (such as rosemary and thyme), salt, and pepper, then roast until fully cooked (about 20-25 minutes). Let it cool slightly.

  • 3

    Once cooled, chop or shred the chicken breast into bite-sized pieces.

  • 4

    In a bowl, combine the shredded chicken with nonfat Greek yogurt, finely diced red onion and celery, and chopped fresh herbs. Season with salt and pepper to taste.

  • 5

    Lay out the whole-grain bread slices and add a layer of lettuce on one slice.

  • 6

    Spread the chicken and yogurt mixture generously over the lettuce, then top with the second slice of bread.

  • 7

    Press the sandwich slightly, slice in half 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

Dive into this wholesome Herb-Roasted Chicken and Greek Yogurt Salad Sandwich featuring tender, herb-roasted chicken, lightly mixed with creamy nonfat Greek yogurt and fresh veggies, all nestled between slices of hearty whole grain bread. Perfectly balanced for a satisfying meal any time of day.

NUTRITION

375kcal
Protein
47.4g
Fat
6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Roast Chicken Breast

2 slices Whole Grain Bread

1/4 cup Plain Nonfat Greek Yogurt

Few rings Red Onion

1 stalk Celery

2 tbsp Mixed Fresh Herbs

2 leaves Lettuce

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite herbs (such as rosemary and thyme), salt, and pepper, then roast until fully cooked (about 20-25 minutes). Let it cool slightly.

  • 3

    Once cooled, chop or shred the chicken breast into bite-sized pieces.

  • 4

    In a bowl, combine the shredded chicken with nonfat Greek yogurt, finely diced red onion and celery, and chopped fresh herbs. Season with salt and pepper to taste.

  • 5

    Lay out the whole-grain bread slices and add a layer of lettuce on one slice.

  • 6

    Spread the chicken and yogurt mixture generously over the lettuce, then top with the second slice of bread.

  • 7

    Press the sandwich slightly, slice in half if desired, and serve immediately.