Shredded Chicken with Roasted Vegetables

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

Shredded Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Shredded Chicken with Roasted Vegetables

Oven-roasted sweet potatoes and crisp bell peppers tossed with tender shredded chicken, creating a vibrant bowl seasoned with aromatic dried oregano.

Try 7 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
49.2g
Fat
16.3g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.75 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes, and chop the broccoli and bell pepper into bite-sized pieces.

  • 3

    Place the vegetables on the prepared baking sheet and drizzle with the extra virgin olive oil.

  • 4

    Sprinkle the sea salt, black pepper, and dried oregano over the vegetables, tossing until they are evenly coated.

  • 5

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are fork-tender and the edges are slightly caramelized.

  • 6

    While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for 5 minutes, then use two forks to shred it into thin, uniform strips.

  • 8

    Season the shredded chicken with garlic powder and onion powder, tossing to ensure the spices are well distributed.

  • 9

    Combine the warm shredded chicken with the roasted vegetables in a large bowl and serve immediately.

Shredded Chicken with Roasted Vegetables

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

Shredded Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Shredded Chicken with Roasted Vegetables

Oven-roasted sweet potatoes and crisp bell peppers tossed with tender shredded chicken, creating a vibrant bowl seasoned with aromatic dried oregano.

NUTRITION

474kcal
Protein
49.2g
Fat
16.3g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.75 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes, and chop the broccoli and bell pepper into bite-sized pieces.

  • 3

    Place the vegetables on the prepared baking sheet and drizzle with the extra virgin olive oil.

  • 4

    Sprinkle the sea salt, black pepper, and dried oregano over the vegetables, tossing until they are evenly coated.

  • 5

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are fork-tender and the edges are slightly caramelized.

  • 6

    While the vegetables roast, poach or pan-sear the chicken breast until the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for 5 minutes, then use two forks to shred it into thin, uniform strips.

  • 8

    Season the shredded chicken with garlic powder and onion powder, tossing to ensure the spices are well distributed.

  • 9

    Combine the warm shredded chicken with the roasted vegetables in a large bowl and serve immediately.