Name: Creamy Protein Yogurt with Pickled Jalapeños and Olive Crumble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 2 ounces Roasted Chicken Breast, shredded; 5 Green Olives, chopped; 1 tablespoon Pickled Jalapeños, sliced; 1/2 cup Green Cabbage, finely shredded; 1 tablespoon Walnuts, crushed; 1 teaspoon Extra Virgin Olive Oil

Creamy Protein Yogurt with Pickled Jalapeños and Olive Crumble

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

YOUR SOLIN GENERATED RECIPE

Creamy Protein Yogurt with Pickled Jalapeños and Olive Crumble

Whisked Greek yogurt topped with shredded chicken and a hand-chopped green olive crumble, finished with the tangy crunch of pickled jalapeños.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.9g

Fat

14.1g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 ounces Roasted Chicken Breast, shredded

5 Green Olives, chopped

1 tablespoon Pickled Jalapeños, sliced

1/2 cup Green Cabbage, finely shredded

1 tablespoon Walnuts, crushed

1 teaspoon Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the non-fat Greek yogurt in a medium bowl and whisk until smooth and creamy.
2
Fold the finely shredded green cabbage and shredded chicken breast into the yogurt base.
3
In a small ramekin, combine the finely chopped green olives and crushed walnuts with the olive oil to create the crumble.
4
Spoon the olive crumble over the center of the yogurt bowl.
5
Garnish with the sliced pickled jalapeños and a crack of fresh black pepper.
6
Serve immediately while chilled for the best texture.