Name: Herb-Roasted Chicken and Provolone Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 2 slice Whole grain bread; 1 slice Provolone cheese; 0.5 cup Baby spinach; 2 slice Tomato; 1 tbsp Dijon mustard

Herb-Roasted Chicken and Provolone Sandwich

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Provolone Sandwich

Oven-roasted chicken breast seasoned with fragrant herbs is layered with melted provolone and crisp vegetables on toasted whole grain bread.

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NUTRITION

Protein

51.0g

Fat

17.9g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

2 slice Whole grain bread

1 slice Provolone cheese

0.5 cup Baby spinach

2 slice Tomato

1 tbsp Dijon mustard

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit.
2
Coat the chicken breast with olive oil and season evenly with dried oregano, dried thyme, sea salt, and black pepper.
3
Place the chicken on a parchment-lined baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165 degrees Fahrenheit.
4
Allow the chicken to rest for 5 minutes before slicing it into thin, even strips.
5
Toast the whole grain bread slices until they are golden and firm.
6
Spread the Dijon mustard across one side of each toasted bread slice.
7
Place the baby spinach and tomato slices on the bottom slice of bread.
8
Arrange the sliced roasted chicken over the vegetables and top with the slice of provolone cheese.
9
Optional: Place the open sandwich under the broiler for 60 seconds to melt the cheese until bubbly.
10
Top with the remaining bread slice, cut diagonally, and serve warm.