Creamy Herb Shredded Chicken with Roasted Vegetables

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

Creamy Herb Shredded Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Shredded Chicken with Roasted Vegetables

Savor the tender, succulent shredded chicken tossed in a zesty, creamy herb sauce, accompanied by a vibrant medley of oven-roasted vegetables. This dish boasts a delightful interplay of textures and flavors: crisp roasted zucchinis, sweet cherry tomatoes, and caramelized red onions, all harmoniously infused with fresh herbs for a comforting yet light meal.

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NUTRITION

311kcal
Protein
42.8g
Fat
9.2g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

1 cup zucchini (sliced)

1/2 cup cherry tomatoes

1/2 cup red onion (sliced)

2 tbsp plain nonfat Greek yogurt

1 tsp olive oil

1/2 tbsp fresh mixed herbs (parsley & basil)

1/2 tsp garlic powder

Salt & black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and black pepper.

  • 3

    Roast the vegetables in the oven for 15-20 minutes or until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, warm the shredded chicken in a pan over medium heat. Season lightly with salt and pepper.

  • 5

    In a small bowl, combine the Greek yogurt with the fresh mixed herbs. Adjust seasoning to taste.

  • 6

    Plate the warmed shredded chicken and top it with the creamy herb yogurt sauce.

  • 7

    Serve the creamy herb chicken alongside the roasted vegetables and enjoy your balanced meal.

Creamy Herb Shredded Chicken with Roasted Vegetables

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

Creamy Herb Shredded Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb Shredded Chicken with Roasted Vegetables

Savor the tender, succulent shredded chicken tossed in a zesty, creamy herb sauce, accompanied by a vibrant medley of oven-roasted vegetables. This dish boasts a delightful interplay of textures and flavors: crisp roasted zucchinis, sweet cherry tomatoes, and caramelized red onions, all harmoniously infused with fresh herbs for a comforting yet light meal.

NUTRITION

311kcal
Protein
42.8g
Fat
9.2g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz shredded chicken breast

1 cup zucchini (sliced)

1/2 cup cherry tomatoes

1/2 cup red onion (sliced)

2 tbsp plain nonfat Greek yogurt

1 tsp olive oil

1/2 tbsp fresh mixed herbs (parsley & basil)

1/2 tsp garlic powder

Salt & black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and black pepper.

  • 3

    Roast the vegetables in the oven for 15-20 minutes or until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, warm the shredded chicken in a pan over medium heat. Season lightly with salt and pepper.

  • 5

    In a small bowl, combine the Greek yogurt with the fresh mixed herbs. Adjust seasoning to taste.

  • 6

    Plate the warmed shredded chicken and top it with the creamy herb yogurt sauce.

  • 7

    Serve the creamy herb chicken alongside the roasted vegetables and enjoy your balanced meal.