Name: Shredded Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 medium red bell pepper; 1 tbsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 medium lemon

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

Oven-roasted sweet potatoes and crisp bell peppers tossed with tender shredded chicken and finished with a vibrant squeeze of fresh lemon juice.

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NUTRITION

Protein

50.5g

Fat

20.1g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 medium red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Peel and dice the sweet potato into half-inch cubes, and chop the broccoli and bell pepper into bite-sized pieces.
3
Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the salt, pepper, garlic powder, and smoked paprika.
4
Rub the chicken breast with the remaining olive oil and spices, then nestle it onto the sheet pan with the vegetables.
5
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.
6
Remove from the oven and let the chicken rest for 5 minutes before using two forks to shred it into thin strips.
7
Toss the shredded chicken back with the roasted vegetables on the pan and finish with a fresh squeeze of lemon juice before serving.