Herb-Roasted Shredded Chicken with Roasted Root Vegetables

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

Herb-Roasted Shredded Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Shredded Chicken with Roasted Root Vegetables

Enjoy a delightful plate of herb-roasted shredded chicken paired with tender roasted root vegetables. Infused with rosemary and garlic, this dish offers warmth, aroma, and a perfect balance of lean protein and vibrant vegetables, ideal for a nourishing dinner.

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NUTRITION

356kcal
Protein
36.9g
Fat
17.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a baking sheet and season it lightly with salt, pepper, and a finely chopped garlic clove. Drizzle a bit of olive oil over it.

  • 3

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and lightly golden.

  • 4

    While the chicken roasts, peel and chop the carrot and parsnip into bite-sized pieces. Toss the chopped vegetables in a bowl with olive oil, chopped rosemary, salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet in a single layer. Roast in the oven for about 20 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 6

    Once the chicken is roasted, let it cool slightly before shredding it with two forks.

  • 7

    Plate the shredded chicken alongside the roasted root vegetables. Garnish with extra rosemary if desired and serve warm.

Herb-Roasted Shredded Chicken with Roasted Root Vegetables

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

Herb-Roasted Shredded Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Shredded Chicken with Roasted Root Vegetables

Enjoy a delightful plate of herb-roasted shredded chicken paired with tender roasted root vegetables. Infused with rosemary and garlic, this dish offers warmth, aroma, and a perfect balance of lean protein and vibrant vegetables, ideal for a nourishing dinner.

NUTRITION

356kcal
Protein
36.9g
Fat
17.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a baking sheet and season it lightly with salt, pepper, and a finely chopped garlic clove. Drizzle a bit of olive oil over it.

  • 3

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and lightly golden.

  • 4

    While the chicken roasts, peel and chop the carrot and parsnip into bite-sized pieces. Toss the chopped vegetables in a bowl with olive oil, chopped rosemary, salt, and pepper.

  • 5

    Spread the vegetables on another baking sheet in a single layer. Roast in the oven for about 20 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 6

    Once the chicken is roasted, let it cool slightly before shredding it with two forks.

  • 7

    Plate the shredded chicken alongside the roasted root vegetables. Garnish with extra rosemary if desired and serve warm.