Name: Creamy Chicken Salad Melt with Roasted Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 2 slices Whole Grain Bread; 1/2 cup roasted Red Bell Pepper; 2 tbsp Non-Fat Greek Yogurt; 1 slice Low-Fat Cheddar Cheese; 1 tsp Dijon Mustard; Salt & Pepper to taste

Creamy Chicken Salad Melt with Roasted Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Salad Melt with Roasted Bell Peppers

Enjoy a satisfying, nutritious twist on a classic melt with tender, lean chicken breast mixed in a creamy, tangy Greek yogurt dressing, layered between whole grain bread and roasted bell peppers for an added burst of sweetness and aroma.

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NUTRITION

Protein

54.3g

Fat

9.8g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 slices Whole Grain Bread

1/2 cup roasted Red Bell Pepper

2 tbsp Non-Fat Greek Yogurt

1 slice Low-Fat Cheddar Cheese

1 tsp Dijon Mustard

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F. Slice the red bell pepper into strips and toss them in a touch of salt and pepper. Spread them on a baking sheet and roast for about 15 minutes until tender and slightly charred.
2
While the peppers roast, dice or shred the cooked chicken breast. In a bowl, combine the chicken with the Greek yogurt and Dijon mustard. Season with salt and pepper to taste. Mix until well incorporated.
3
Lay out the whole grain bread slices on a clean surface. Spoon an even layer of the creamy chicken mixture onto one slice, then layer the roasted bell peppers on top. Place the low-fat cheddar cheese over the peppers.
4
Top with the second slice of bread. Optional: For an extra melty finish, you can grill the sandwich in a pan over medium heat for 2-3 minutes per side until the cheese softens.
5
Serve warm and enjoy this balanced, protein-packed melt.