Herb-Garlic Shredded Chicken with Root Vegetables

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

Herb-Garlic Shredded Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Shredded Chicken with Root Vegetables

Savor the comforting flavors of tender shredded chicken infused with aromatic garlic and mixed herbs, served over a bed of roasted root vegetables. This dish balances lean protein with naturally sweet veggies for a hearty, satisfying meal that clears your palate and fuels your body.

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NUTRITION

365kcal
Protein
38.4g
Fat
8.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Turnip

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop the carrot, parsnip, and turnip into uniform bite-sized pieces.

  • 3

    Toss the chopped root vegetables with olive oil, minced garlic, and chopped fresh herbs, and season with a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until tender and lightly caramelized.

  • 5

    Meanwhile, poach the chicken breast in a pot of simmering water seasoned with a bay leaf and a few peppercorns for about 15-20 minutes until fully cooked.

  • 6

    Once the chicken is cooked, shred it using two forks.

  • 7

    Combine the shredded chicken with any poaching juices and mix in additional herbs, garlic, and a drizzle of olive oil if desired.

  • 8

    Plate a serving of roasted root vegetables and top with a generous portion of herb-garlic shredded chicken.

  • 9

    Serve warm and enjoy the balanced, savory flavors of the dish.

Herb-Garlic Shredded Chicken with Root Vegetables

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

Herb-Garlic Shredded Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Shredded Chicken with Root Vegetables

Savor the comforting flavors of tender shredded chicken infused with aromatic garlic and mixed herbs, served over a bed of roasted root vegetables. This dish balances lean protein with naturally sweet veggies for a hearty, satisfying meal that clears your palate and fuels your body.

NUTRITION

365kcal
Protein
38.4g
Fat
8.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Turnip

1 tsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop the carrot, parsnip, and turnip into uniform bite-sized pieces.

  • 3

    Toss the chopped root vegetables with olive oil, minced garlic, and chopped fresh herbs, and season with a pinch of salt and pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until tender and lightly caramelized.

  • 5

    Meanwhile, poach the chicken breast in a pot of simmering water seasoned with a bay leaf and a few peppercorns for about 15-20 minutes until fully cooked.

  • 6

    Once the chicken is cooked, shred it using two forks.

  • 7

    Combine the shredded chicken with any poaching juices and mix in additional herbs, garlic, and a drizzle of olive oil if desired.

  • 8

    Plate a serving of roasted root vegetables and top with a generous portion of herb-garlic shredded chicken.

  • 9

    Serve warm and enjoy the balanced, savory flavors of the dish.