Grilled Chicken Breast Sandwich with Leafy Greens and Sliced Tomato on Whole Grain Bread (with Baked Potato Wedge)

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast Sandwich with Leafy Greens and Sliced Tomato on Whole Grain Bread (with Baked Potato Wedge)

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Sandwich with Leafy Greens and Sliced Tomato on Whole Grain Bread (with Baked Potato Wedge)

Enjoy a nutrient-packed lunch featuring a savory grilled chicken breast layered between two slices of hearty whole grain bread, fresh leafy greens, and juicy tomato slices, complemented by a side of crispy baked potato wedge. A touch of creamy avocado adds richness without overpowering the natural flavors, making this sandwich both satisfying and balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

440kcal
Protein
35.6g
Fat
9.7g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 slices Whole Grain Bread

2 tomato slices

1 cup Mixed Leafy Greens

1/4 Avocado

3 oz Baked Potato Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 2

    Grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, preheat your oven to 400°F. Cut a medium potato into wedges, toss with a light drizzle of olive oil, salt, and pepper, and bake for about 20-25 minutes until crispy.

  • 4

    Toast the whole grain bread slices until lightly golden.

  • 5

    Assemble the sandwich by layering the grilled chicken slices onto one slice of toasted bread, followed by mixed leafy greens, tomato slices, and thin slices of avocado.

  • 6

    Top with the second slice of toasted bread. Serve the assembled sandwich with the baked potato wedge on the side.

Grilled Chicken Breast Sandwich with Leafy Greens and Sliced Tomato on Whole Grain Bread (with Baked Potato Wedge)

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast Sandwich with Leafy Greens and Sliced Tomato on Whole Grain Bread (with Baked Potato Wedge)

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Sandwich with Leafy Greens and Sliced Tomato on Whole Grain Bread (with Baked Potato Wedge)

Enjoy a nutrient-packed lunch featuring a savory grilled chicken breast layered between two slices of hearty whole grain bread, fresh leafy greens, and juicy tomato slices, complemented by a side of crispy baked potato wedge. A touch of creamy avocado adds richness without overpowering the natural flavors, making this sandwich both satisfying and balanced.

NUTRITION

440kcal
Protein
35.6g
Fat
9.7g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

2 slices Whole Grain Bread

2 tomato slices

1 cup Mixed Leafy Greens

1/4 Avocado

3 oz Baked Potato Wedge

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 2

    Grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, preheat your oven to 400°F. Cut a medium potato into wedges, toss with a light drizzle of olive oil, salt, and pepper, and bake for about 20-25 minutes until crispy.

  • 4

    Toast the whole grain bread slices until lightly golden.

  • 5

    Assemble the sandwich by layering the grilled chicken slices onto one slice of toasted bread, followed by mixed leafy greens, tomato slices, and thin slices of avocado.

  • 6

    Top with the second slice of toasted bread. Serve the assembled sandwich with the baked potato wedge on the side.