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

Enjoy a savory twist on a classic sandwich featuring tender herb-roasted chicken combined with a light, tangy Greek yogurt salad. Perfect for any meal, this dish offers crisp celery, a hint of Dijon, and fresh herbs nestled between slices of whole wheat bread, delivering a balanced blend of protein, fiber, and refreshing flavors.

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NUTRITION

367kcal
Protein
47.6g
Fat
6.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, roasted

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 Celery Stalk, diced

1 tsp Dijon Mustard

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your favorite herbs and a pinch of salt and pepper.

  • 2

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked. Let it cool slightly before shredding or chopping into bite-sized pieces.

  • 3

    In a bowl, combine the chopped chicken with nonfat Greek yogurt, diced celery, Dijon mustard, and freshly chopped parsley. Mix well until all ingredients are evenly incorporated.

  • 4

    Toast the whole wheat bread slices until lightly crisp.

  • 5

    Assemble the sandwich by layering the chicken and yogurt mixture between the toasted bread slices. Serve immediately and enjoy this protein-packed, flavorful 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

Enjoy a savory twist on a classic sandwich featuring tender herb-roasted chicken combined with a light, tangy Greek yogurt salad. Perfect for any meal, this dish offers crisp celery, a hint of Dijon, and fresh herbs nestled between slices of whole wheat bread, delivering a balanced blend of protein, fiber, and refreshing flavors.

NUTRITION

367kcal
Protein
47.6g
Fat
6.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, roasted

1/4 cup Nonfat Greek Yogurt

2 slices Whole Wheat Bread

1 Celery Stalk, diced

1 tsp Dijon Mustard

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your favorite herbs and a pinch of salt and pepper.

  • 2

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked. Let it cool slightly before shredding or chopping into bite-sized pieces.

  • 3

    In a bowl, combine the chopped chicken with nonfat Greek yogurt, diced celery, Dijon mustard, and freshly chopped parsley. Mix well until all ingredients are evenly incorporated.

  • 4

    Toast the whole wheat bread slices until lightly crisp.

  • 5

    Assemble the sandwich by layering the chicken and yogurt mixture between the toasted bread slices. Serve immediately and enjoy this protein-packed, flavorful meal.