Name: Sardine Toasts with Calabrian Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slice Sourdough bread; 5.5 oz Canned sardines in water; 0.25 cup Nonfat Greek yogurt; 1 tsp Calabrian chili paste; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 2 tbsp Red onion; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Baby arugula

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

YOUR SOLIN GENERATED RECIPE

Sardine Toasts with Calabrian Chili

Sourdough slices toasted until golden and topped with protein-rich sardines and fiery Calabrian chili for a zesty, satisfying crunch.

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NUTRITION

Protein

52.2g

Fat

19.2g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

2 slice Sourdough bread

5.5 oz Canned sardines in water

0.25 cup Nonfat Greek yogurt

1 tsp Calabrian chili paste

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 tbsp Red onion

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Baby arugula

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PREPARATION

1
Brush the sourdough slices with olive oil and toast in a pan or toaster oven until golden brown and crisp.
2
In a small bowl, gently flake the drained sardines with a fork, leaving some larger pieces for texture.
3
Stir in the Greek yogurt, Calabrian chili paste, finely diced red onion, lemon juice, sea salt, and black pepper until well combined.
4
Layer the baby arugula evenly onto the toasted sourdough slices.
5
Mound the sardine mixture over the arugula and garnish with fresh chopped parsley and lemon zest before serving.