YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Veggie Sandwich with Fresh Tomato Soup
Enjoy a balanced lunch featuring a lightly grilled chicken sandwich layered with fresh tomato and cucumber, paired with a warm, aromatic fresh tomato soup enriched with a hint of tender shredded chicken. This meal offers a delightful burst of summer flavors while keeping your macros and calories in check.
INGREDIENTS
2.8 oz grilled chicken breast (for sandwich)
1 slice low-calorie whole wheat bread
2 tomato slices
3 cucumber slices
1 oz shredded chicken breast (for soup)
1/2 cup fresh tomato soup
Fresh basil sprigs (optional)
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt and pepper. Grill the chicken for 4-5 minutes per side until fully cooked. Let it rest before slicing thinly for the sandwich.
Lightly toast the slice of whole wheat bread. Place the grilled chicken on the bread and layer with tomato and cucumber slices.
For the soup, heat the fresh tomato soup in a small pot over medium heat. Stir in the shredded chicken and add chopped basil for flavor. Simmer for 3-4 minutes until warm.
Plate your grilled chicken sandwich alongside a bowl of warm tomato soup and enjoy your balanced, flavorful lunch.