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

Enjoy a hearty, savory dish featuring tender shredded chicken infused with classic Italian herbs paired with a colorful medley of roasted root vegetables. This dish is lightly dressed with olive oil and baked to perfection, offering a satisfying balance of protein and wholesome goodness.

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NUTRITION

384kcal
Protein
46.3g
Fat
9.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Italian Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast on a cutting board and season it lightly with Italian herbs. Bake or poach until fully cooked, then shred it using two forks.

  • 3

    Peel and cut the carrot and parsnip into bite-sized pieces. Dice the red onion.

  • 4

    In a mixing bowl, toss the chopped root vegetables and red onion with the olive oil and a sprinkle of Italian herbs.

  • 5

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

  • 6

    Combine the shredded chicken with the roasted vegetables, toss together gently, and adjust seasoning if necessary.

  • 7

    Serve warm as a nourishing breakfast, lunch, or dinner.

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

Enjoy a hearty, savory dish featuring tender shredded chicken infused with classic Italian herbs paired with a colorful medley of roasted root vegetables. This dish is lightly dressed with olive oil and baked to perfection, offering a satisfying balance of protein and wholesome goodness.

NUTRITION

384kcal
Protein
46.3g
Fat
9.7g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tsp Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Place the chicken breast on a cutting board and season it lightly with Italian herbs. Bake or poach until fully cooked, then shred it using two forks.

  • 3

    Peel and cut the carrot and parsnip into bite-sized pieces. Dice the red onion.

  • 4

    In a mixing bowl, toss the chopped root vegetables and red onion with the olive oil and a sprinkle of Italian herbs.

  • 5

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

  • 6

    Combine the shredded chicken with the roasted vegetables, toss together gently, and adjust seasoning if necessary.

  • 7

    Serve warm as a nourishing breakfast, lunch, or dinner.