Name: Shredded Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 medium sweet potato; 1 cup Brussels sprouts; 0.5 cup red bell pepper; 0.25 tbsp olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice; 1 tsp dried oregano

Shredded Chicken with Roasted Vegetables

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 Vegetables

Shredded chicken breast tossed with caramelized roasted sweet potatoes, charred Brussels sprouts, and vibrant peppers for a hearty, nutrient-dense bowl.

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NUTRITION

Protein

56.5g

Fat

11.0g

Carbs

57.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup Brussels sprouts

0.5 cup red bell pepper

0.25 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the sweet potato into half-inch cubes, halve the Brussels sprouts, and chop the red bell pepper into bite-sized pieces.
3
On the prepared sheet, toss the vegetables with olive oil, minced garlic, dried oregano, sea salt, and black pepper.
4
Roast for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are tender and the sprouts are beautifully charred.
5
While the vegetables roast, cook the chicken breast in a skillet or pot of simmering water until the internal temperature reaches 165°F.
6
Transfer the cooked chicken to a cutting board and use two forks to shred it into thin strips.
7
In a large bowl, combine the shredded chicken with the roasted vegetables and a squeeze of fresh lemon juice before serving.