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 shredded chicken infused with Italian herbs, mingled with tender root vegetables like carrots and parsnips, all lightly sautéed with red onion and garlic in a hint of extra virgin olive oil. This comforting dish brings a rustic Italian flair to your plate while keeping the flavors bright and balanced.

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NUTRITION

348kcal
Protein
44.2g
Fat
9.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup chopped Red Onion

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1/2 teaspoon Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by poaching or gently baking the chicken breast until fully cooked, then shred it using two forks.

  • 2

    Peel and dice the carrot and parsnip into bite-sized pieces; chop the red onion and mince the garlic.

  • 3

    Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, sautéing until they soften and become fragrant.

  • 4

    Add the diced carrot and parsnip to the skillet and cook for about 5-7 minutes until they start to tenderize.

  • 5

    Mix in the shredded chicken and sprinkle with Italian herbs, salt, and pepper. Stir everything thoroughly to combine and heat through.

  • 6

    Once the vegetables are tender and the flavors meld together, remove from heat 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 shredded chicken infused with Italian herbs, mingled with tender root vegetables like carrots and parsnips, all lightly sautéed with red onion and garlic in a hint of extra virgin olive oil. This comforting dish brings a rustic Italian flair to your plate while keeping the flavors bright and balanced.

NUTRITION

348kcal
Protein
44.2g
Fat
9.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup chopped Red Onion

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1/2 teaspoon Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by poaching or gently baking the chicken breast until fully cooked, then shred it using two forks.

  • 2

    Peel and dice the carrot and parsnip into bite-sized pieces; chop the red onion and mince the garlic.

  • 3

    Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, sautéing until they soften and become fragrant.

  • 4

    Add the diced carrot and parsnip to the skillet and cook for about 5-7 minutes until they start to tenderize.

  • 5

    Mix in the shredded chicken and sprinkle with Italian herbs, salt, and pepper. Stir everything thoroughly to combine and heat through.

  • 6

    Once the vegetables are tender and the flavors meld together, remove from heat and serve warm.