Grilled Chicken Sourdough Sandwich with Cottage Cheese and Sliced Red Potatoes

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

Grilled Chicken Sourdough Sandwich with Cottage Cheese and Sliced Red Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Sourdough Sandwich with Cottage Cheese and Sliced Red Potatoes

Enjoy a satisfying lunch featuring a tender, grilled chicken breast paired with a tangy lowfat cottage cheese spread on toasted sourdough bread. Served with oven-roasted sliced red potatoes lightly dressed in olive oil, this meal balances lean protein, wholesome carbs, and subtle flavors for a delicious and energizing bite.

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NUTRITION

392kcal
Protein
40g
Fat
8.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup Lowfat Cottage Cheese

1 slice Sourdough Bread

1 small Red Potato

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken breast for about 6-7 minutes on each side until it reaches an internal temperature of 165°F.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Wash the red potato and slice it into thin rounds. Toss the slices with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes until tender and golden.

  • 4

    Toast the sourdough bread slice until lightly crisp.

  • 5

    Assemble the sandwich by layering the grilled chicken on the toasted sourdough. Spread the lowfat cottage cheese over the chicken.

  • 6

    Serve the sandwich with a side of roasted red potato slices.

Grilled Chicken Sourdough Sandwich with Cottage Cheese and Sliced Red Potatoes

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

Grilled Chicken Sourdough Sandwich with Cottage Cheese and Sliced Red Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Sourdough Sandwich with Cottage Cheese and Sliced Red Potatoes

Enjoy a satisfying lunch featuring a tender, grilled chicken breast paired with a tangy lowfat cottage cheese spread on toasted sourdough bread. Served with oven-roasted sliced red potatoes lightly dressed in olive oil, this meal balances lean protein, wholesome carbs, and subtle flavors for a delicious and energizing bite.

NUTRITION

392kcal
Protein
40g
Fat
8.6g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/3 cup Lowfat Cottage Cheese

1 slice Sourdough Bread

1 small Red Potato

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken breast for about 6-7 minutes on each side until it reaches an internal temperature of 165°F.

  • 3

    While the chicken is grilling, preheat your oven to 400°F. Wash the red potato and slice it into thin rounds. Toss the slices with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes until tender and golden.

  • 4

    Toast the sourdough bread slice until lightly crisp.

  • 5

    Assemble the sandwich by layering the grilled chicken on the toasted sourdough. Spread the lowfat cottage cheese over the chicken.

  • 6

    Serve the sandwich with a side of roasted red potato slices.