Tender 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.

Tender Herb-Garlic Shredded Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Garlic Shredded Chicken with Root Vegetables

Savor the comforting flavors of tender shredded chicken infused with garlic, rosemary, and thyme, paired with hearty roasted root vegetables. This dish offers a delightful balance of protein and natural sweetness with each bite.

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NUTRITION

333kcal
Protein
37.0g
Fat
9.0g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the carrot and parsnip on a baking sheet, drizzle with olive oil, and toss with a pinch of salt and pepper. Roast in the oven for about 20-25 minutes or until tender.

  • 3

    While the vegetables roast, season the chicken breast with minced garlic, chopped rosemary, and thyme leaves. Sear the chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side until lightly browned.

  • 4

    Transfer the chicken to a pot with a splash of water or low-sodium broth, cover, and let simmer on low heat for 10-12 minutes until fully cooked and tender.

  • 5

    Shred the chicken using two forks.

  • 6

    Plate the shredded chicken alongside the roasted root vegetables, drizzle with any remaining pan juices, and enjoy a warm, balanced meal.

Tender 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.

Tender Herb-Garlic Shredded Chicken with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Herb-Garlic Shredded Chicken with Root Vegetables

Savor the comforting flavors of tender shredded chicken infused with garlic, rosemary, and thyme, paired with hearty roasted root vegetables. This dish offers a delightful balance of protein and natural sweetness with each bite.

NUTRITION

333kcal
Protein
37.0g
Fat
9.0g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the carrot and parsnip on a baking sheet, drizzle with olive oil, and toss with a pinch of salt and pepper. Roast in the oven for about 20-25 minutes or until tender.

  • 3

    While the vegetables roast, season the chicken breast with minced garlic, chopped rosemary, and thyme leaves. Sear the chicken in a non-stick skillet over medium-high heat for 2-3 minutes per side until lightly browned.

  • 4

    Transfer the chicken to a pot with a splash of water or low-sodium broth, cover, and let simmer on low heat for 10-12 minutes until fully cooked and tender.

  • 5

    Shred the chicken using two forks.

  • 6

    Plate the shredded chicken alongside the roasted root vegetables, drizzle with any remaining pan juices, and enjoy a warm, balanced meal.