Shredded Buffalo Chicken and Roasted Vegetable Bowl

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

Shredded Buffalo Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Shredded Buffalo Chicken and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring tender shredded buffalo chicken paired with lightly roasted carrots, broccoli, and red bell pepper, all tossed in a tangy buffalo sauce with a hint of olive oil. This balanced dish offers a satisfying kick without compromising on nutrition.

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NUTRITION

308kcal
Protein
37.2g
Fat
11.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Carrots

1/2 cup broccoli florets

1/4 cup diced Red Bell Pepper

2 Tbsp Buffalo Sauce

1 tsp Extra-Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chopped carrots, broccoli florets, and diced red bell pepper in a mixing bowl. Drizzle with the extra-virgin olive oil and season lightly with salt and pepper if desired.

  • 3

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, shred the cooked chicken breast using two forks. In a separate pan, warm the shredded chicken over medium heat and toss with the buffalo sauce until evenly coated.

  • 5

    Assemble your bowl by layering the roasted vegetables and the buffalo chicken. Serve immediately and enjoy the combination of tangy, spicy flavors with freshly roasted veggies.

Shredded Buffalo Chicken and Roasted Vegetable Bowl

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

Shredded Buffalo Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Shredded Buffalo Chicken and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring tender shredded buffalo chicken paired with lightly roasted carrots, broccoli, and red bell pepper, all tossed in a tangy buffalo sauce with a hint of olive oil. This balanced dish offers a satisfying kick without compromising on nutrition.

NUTRITION

308kcal
Protein
37.2g
Fat
11.4g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Carrots

1/2 cup broccoli florets

1/4 cup diced Red Bell Pepper

2 Tbsp Buffalo Sauce

1 tsp Extra-Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chopped carrots, broccoli florets, and diced red bell pepper in a mixing bowl. Drizzle with the extra-virgin olive oil and season lightly with salt and pepper if desired.

  • 3

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, shred the cooked chicken breast using two forks. In a separate pan, warm the shredded chicken over medium heat and toss with the buffalo sauce until evenly coated.

  • 5

    Assemble your bowl by layering the roasted vegetables and the buffalo chicken. Serve immediately and enjoy the combination of tangy, spicy flavors with freshly roasted veggies.