Herb 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 Shredded Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb Shredded Chicken with Roasted Root Vegetables

Savor the delightful balance of tender shredded chicken infused with fresh herbs paired with a medley of roasted root vegetables. This dish combines juicy, flavorful chicken with caramelized carrots and parsnips, finished with a light drizzle of olive oil and aromatic herbs for a comforting and nutritious meal.

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NUTRITION

331kcal
Protein
36.8g
Fat
9.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cut the carrot and parsnip into uniformly sized chunks. Toss the vegetables in a bowl with olive oil, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.

  • 4

    While the vegetables roast, warm the shredded chicken in a non-stick skillet over medium heat. Season with a pinch of salt and pepper, letting the flavors meld for about 3-4 minutes.

  • 5

    Once the vegetables are done, plate them alongside the warm, herb-infused shredded chicken.

  • 6

    Serve immediately and enjoy your hearty, balanced meal.

Herb 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 Shredded Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb Shredded Chicken with Roasted Root Vegetables

Savor the delightful balance of tender shredded chicken infused with fresh herbs paired with a medley of roasted root vegetables. This dish combines juicy, flavorful chicken with caramelized carrots and parsnips, finished with a light drizzle of olive oil and aromatic herbs for a comforting and nutritious meal.

NUTRITION

331kcal
Protein
36.8g
Fat
9.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cut the carrot and parsnip into uniformly sized chunks. Toss the vegetables in a bowl with olive oil, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized.

  • 4

    While the vegetables roast, warm the shredded chicken in a non-stick skillet over medium heat. Season with a pinch of salt and pepper, letting the flavors meld for about 3-4 minutes.

  • 5

    Once the vegetables are done, plate them alongside the warm, herb-infused shredded chicken.

  • 6

    Serve immediately and enjoy your hearty, balanced meal.