Name: Shredded Chicken Breast with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast; 1 cup chopped zucchini; 0.5 cup chopped red bell pepper; 0.25 tsp olive oil; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

343 calories

Protein: 56g; 67% of calories
Carbs: 10g; 11% of calories
Fat: 8g; 22% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Season the chicken breast evenly on both sides with the garlic powder, smoked paprika, sea salt, and black pepper.
Place the chicken on the prepared baking sheet and roast for 8 minutes.
While the chicken is roasting, toss the chopped zucchini and red bell pepper in a small bowl with the olive oil and a tiny pinch of salt.
After the chicken has roasted for 8 minutes, pull the pan out and arrange the vegetables in a single layer around the chicken.
Return the pan to the oven and roast for another 12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven and let the chicken rest on a cutting board for 5 minutes to keep it juicy.
Use two forks to shred the chicken into bite-sized pieces, then toss it with the roasted vegetables and any remaining juices from the pan before serving.

Nutrition

Ingredients

Instructions

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