Name: Shredded Chicken with Roasted Carrots and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 cup carrots; 1 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp dried oregano

Shredded Chicken with Roasted Carrots and Broccoli

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken with Roasted Carrots and Broccoli

Oven-roasted carrots and charred broccoli florets served alongside tender poached chicken breast shredded to perfection for a clean and vibrant meal.

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NUTRITION

Protein

51.9g

Fat

19.7g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup carrots

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Place the chicken breast in a medium pot, cover with water, and bring to a gentle simmer over medium-high heat.
3
Reduce the heat to low and poach the chicken for 12 to 15 minutes until the internal temperature reaches 165°F.
4
On the prepared baking sheet, toss the broccoli florets and sliced carrots with extra virgin olive oil, sea salt, black pepper, garlic powder, and onion powder.
5
Spread the vegetables in a single layer and roast for 20 to 25 minutes until the broccoli edges are charred and the carrots are fork-tender.
6
Transfer the cooked chicken to a cutting board, let it rest for 5 minutes, then use two forks to shred it into bite-sized pieces.
7
Toss the shredded chicken with the dried oregano and a final pinch of sea salt before serving alongside the roasted vegetables.