Tender Italian Herb Shredded Chicken with Root Vegetables

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

Tender Italian Herb Shredded Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Italian Herb Shredded Chicken with Root Vegetables

Savor the warmth of tender shredded chicken seasoned with a fragrant blend of Italian herbs, mixed with a medley of roasted root vegetables. This dish delivers a satisfying balance of lean protein and vibrant, lightly roasted vegetables for a comforting meal.

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NUTRITION

339kcal
Protein
42.0g
Fat
9.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (shredded after cooking)

1/2 cup chopped Carrot

1/2 cup diced Parsnip

1/4 medium Red Onion, sliced

1 tsp Extra Virgin Olive Oil

1 tsp Italian Herb Blend

1 clove Garlic, minced

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped carrots, diced parsnip, and sliced red onion with olive oil, Italian herb blend, minced garlic, salt, and pepper in a bowl.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and a pinch more of the Italian herb blend. Place the chicken in a saucepan with a splash of water or broth, cover, and gently poach over medium heat until fully cooked, about 10-12 minutes.

  • 5

    Once the chicken is cooked, allow it to cool slightly and then shred it using two forks.

  • 6

    Combine the shredded chicken with the roasted vegetables, adjust seasoning if needed, and serve warm.

Tender Italian Herb Shredded Chicken with Root Vegetables

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

Tender Italian Herb Shredded Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Italian Herb Shredded Chicken with Root Vegetables

Savor the warmth of tender shredded chicken seasoned with a fragrant blend of Italian herbs, mixed with a medley of roasted root vegetables. This dish delivers a satisfying balance of lean protein and vibrant, lightly roasted vegetables for a comforting meal.

NUTRITION

339kcal
Protein
42.0g
Fat
9.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (shredded after cooking)

1/2 cup chopped Carrot

1/2 cup diced Parsnip

1/4 medium Red Onion, sliced

1 tsp Extra Virgin Olive Oil

1 tsp Italian Herb Blend

1 clove Garlic, minced

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped carrots, diced parsnip, and sliced red onion with olive oil, Italian herb blend, minced garlic, salt, and pepper in a bowl.

  • 3

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

  • 4

    Meanwhile, season the chicken breast with salt, pepper, and a pinch more of the Italian herb blend. Place the chicken in a saucepan with a splash of water or broth, cover, and gently poach over medium heat until fully cooked, about 10-12 minutes.

  • 5

    Once the chicken is cooked, allow it to cool slightly and then shred it using two forks.

  • 6

    Combine the shredded chicken with the roasted vegetables, adjust seasoning if needed, and serve warm.