Shredded Rotisserie Chicken and Roasted Vegetable Medley

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

Shredded Rotisserie Chicken and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Shredded Rotisserie Chicken and Roasted Vegetable Medley

Enjoy a hearty and vibrant medley featuring tender shredded rotisserie chicken combined with a colorful array of oven-roasted bell pepper, zucchini, and red onion. Lightly dressed with olive oil and seasoned to perfection, this dish offers a balanced blend of protein and fresh vegetables that's both satisfying and nourishing.

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NUTRITION

395kcal
Protein
38g
Fat
16.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 ounces shredded rotisserie chicken (skin removed)

1 medium red bell pepper

1 small zucchini

1/4 portion red onion

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them in a bowl with the extra virgin olive oil. Season lightly with salt and pepper if desired.

  • 3

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, shred the rotisserie chicken into bite-sized pieces.

  • 5

    Once the vegetables are done, remove from the oven and gently stir in the shredded chicken. If you prefer the chicken to be warmer, return the mixture to the oven for an additional 5 minutes.

  • 6

    Plate the medley and serve warm for a satisfying meal that falls within your desired calorie and protein ranges.

Shredded Rotisserie Chicken and Roasted Vegetable Medley

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

Shredded Rotisserie Chicken and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Shredded Rotisserie Chicken and Roasted Vegetable Medley

Enjoy a hearty and vibrant medley featuring tender shredded rotisserie chicken combined with a colorful array of oven-roasted bell pepper, zucchini, and red onion. Lightly dressed with olive oil and seasoned to perfection, this dish offers a balanced blend of protein and fresh vegetables that's both satisfying and nourishing.

NUTRITION

395kcal
Protein
38g
Fat
16.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 ounces shredded rotisserie chicken (skin removed)

1 medium red bell pepper

1 small zucchini

1/4 portion red onion

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

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

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them in a bowl with the extra virgin olive oil. Season lightly with salt and pepper if desired.

  • 3

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, shred the rotisserie chicken into bite-sized pieces.

  • 5

    Once the vegetables are done, remove from the oven and gently stir in the shredded chicken. If you prefer the chicken to be warmer, return the mixture to the oven for an additional 5 minutes.

  • 6

    Plate the medley and serve warm for a satisfying meal that falls within your desired calorie and protein ranges.