Name: Chicken Bacon Ranch Pocket
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz cooked shredded chicken breast; 1 slice center-cut bacon; 0.5 medium whole wheat pita; 2 tbsp nonfat Greek yogurt; 0.25 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 1 tsp lemon juice; 0.13 tsp sea salt; 0.13 tsp black pepper; 0.5 tbsp shredded sharp cheddar cheese; 0.5 cup fresh baby spinach; 0 tsp extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Chicken Bacon Ranch Pocket

Golden-brown whole wheat pocket stuffed with tender shredded chicken and crispy bacon, drizzled with a creamy herbed Greek yogurt ranch.

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NUTRITION

Protein

47.9g

Fat

11.9g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

4 oz cooked shredded chicken breast

1 slice center-cut bacon

0.5 medium whole wheat pita

2 tbsp nonfat Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

1 tsp lemon juice

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tbsp shredded sharp cheddar cheese

0.5 cup fresh baby spinach

0 tsp extra virgin olive oil

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PREPARATION

1
Whisk the Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, sea salt, and black pepper in a small bowl to create the ranch dressing.
2
Pan-fry the bacon in a skillet over medium heat until crispy, then drain on a paper towel and crumble into small bits.
3
In a medium bowl, toss the shredded chicken with the crumbled bacon and half of the prepared Greek yogurt ranch until well combined.
4
Carefully slice the top of the pita and layer in the fresh baby spinach, the chicken and bacon mixture, and the shredded cheddar cheese.
5
Heat the olive oil in the skillet over medium-low heat and toast the stuffed pocket for 2 to 3 minutes per side until the exterior is golden and the cheese is melted.