Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

Enjoy a vibrant, flavor-packed sandwich featuring tender herb-roasted vegetables, juicy grilled chicken breast, and a zesty garlic aioli made with Greek yogurt, all nestled between two slices of hearty whole-grain bread. Each bite offers a delightful balance of savory, tangy, and herbaceous notes, perfect for elevating your midday meal.

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NUTRITION

454kcal
Protein
46.6g
Fat
10.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

1/4 medium Eggplant

1 tsp Olive Oil

2 tbsp Non-Fat Greek Yogurt

1 Garlic Clove

1 tsp Lemon Juice

2 tbsp Fresh Herbs (Basil & Parsley)

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PREPARATION

  • 1

    Preheat the oven to 425°F. Chop the zucchini, red bell pepper, red onion, and eggplant into bite-sized pieces and toss them with olive oil and chopped fresh herbs.

  • 2

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the 4 oz chicken breast with salt, pepper, and additional herbs if desired. Grill the chicken over medium heat for about 6-8 minutes per side until cooked through. Once done, slice the chicken into strips.

  • 4

    In a small bowl, combine non-fat Greek yogurt, minced garlic, and lemon juice to create the garlic aioli. Mix well and adjust seasoning as needed.

  • 5

    Toast the two slices of whole grain bread lightly. Assemble the sandwich by spreading the garlic aioli on both slices, layering the roasted vegetables and grilled chicken strips.

  • 6

    Serve immediately and enjoy your hearty Herb-Roasted Vegetable Sandwich with Garlic Aioli.

Herb-Roasted Vegetable Sandwich with Garlic Aioli

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

Herb-Roasted Vegetable Sandwich with Garlic Aioli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Sandwich with Garlic Aioli

Enjoy a vibrant, flavor-packed sandwich featuring tender herb-roasted vegetables, juicy grilled chicken breast, and a zesty garlic aioli made with Greek yogurt, all nestled between two slices of hearty whole-grain bread. Each bite offers a delightful balance of savory, tangy, and herbaceous notes, perfect for elevating your midday meal.

NUTRITION

454kcal
Protein
46.6g
Fat
10.6g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 small Red Onion

1/4 medium Eggplant

1 tsp Olive Oil

2 tbsp Non-Fat Greek Yogurt

1 Garlic Clove

1 tsp Lemon Juice

2 tbsp Fresh Herbs (Basil & Parsley)

PREPARATION

  • 1

    Preheat the oven to 425°F. Chop the zucchini, red bell pepper, red onion, and eggplant into bite-sized pieces and toss them with olive oil and chopped fresh herbs.

  • 2

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the 4 oz chicken breast with salt, pepper, and additional herbs if desired. Grill the chicken over medium heat for about 6-8 minutes per side until cooked through. Once done, slice the chicken into strips.

  • 4

    In a small bowl, combine non-fat Greek yogurt, minced garlic, and lemon juice to create the garlic aioli. Mix well and adjust seasoning as needed.

  • 5

    Toast the two slices of whole grain bread lightly. Assemble the sandwich by spreading the garlic aioli on both slices, layering the roasted vegetables and grilled chicken strips.

  • 6

    Serve immediately and enjoy your hearty Herb-Roasted Vegetable Sandwich with Garlic Aioli.