YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Greek Yogurt Salad Sandwich
Savor a flavorful twist on the classic sandwich with succulent herb-roasted chicken paired with a creamy, tangy nonfat Greek yogurt salad. Fresh mixed greens, tomato slices, and whole wheat bread round out this delightfully balanced meal, perfect for any time of day when you want wholesome, clean eating without sacrificing taste.
INGREDIENTS
4 ounces Herb-Roasted Chicken Breast
1/4 cup Nonfat Greek Yogurt
2 slices Whole Wheat Bread
1/2 cup Mixed Salad Greens
2 slices Tomato
Fresh Herbs & Lemon Juice to taste
PREPARATION
Preheat your oven to 375°F. Season a 4-ounce chicken breast with your favorite herbs such as parsley and dill, along with a squeeze of lemon juice, salt, and pepper.
Roast the chicken in the preheated oven for 20-25 minutes or until fully cooked and juices run clear. Allow to cool slightly, then shred or slice thinly.
In a small bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, and additional chopped herbs to create a creamy dressing.
Lightly toast two slices of whole wheat bread.
Spread the yogurt dressing evenly on both slices of bread. On one slice, layer the mixed salad greens, tomato slices, and the herb-roasted chicken.
Top with the second slice of bread, cut in half if desired, and serve immediately.