Description
A wholesome, colorful, and balanced meal, the Shredded Chicken Plate with Roasted Veggies & Salad brings together tender shredded chicken, golden roasted vegetables, juicy cherry tomatoes, and fresh mixed greens. It’s high in protein, rich in fiber, and perfect for meal prep or a refreshing dinner that doesn’t compromise on flavor.
Ingredients
For the Shredded Chicken:
- 2 cups cooked chicken breast, shredded
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper to taste
- 1 tbsp chopped fresh parsley (optional)
For the Roasted Veggies:
- 1 cup butternut squash, cubed
- 1 cup golden potatoes, diced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt & pepper to taste
For the Cherry Tomatoes:
- 1 cup cherry tomatoes
- 1 tsp olive oil
- Salt & pepper to taste
For the Salad:
- 2 cups mixed greens
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar or lemon juice
- Pinch of sea salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed squash and diced potatoes with olive oil, seasoning, salt, and pepper. Spread on baking sheet and roast for 25–30 minutes, flipping halfway.
- In a skillet, heat 1 tsp olive oil. Add cherry tomatoes, salt, and pepper. Sauté for 5–6 minutes until blistered, or roast them separately for 15 minutes.
- Warm shredded chicken in a pan with olive oil, garlic powder, paprika, salt, and pepper. Stir until evenly coated and heated through.
- In a bowl, mix greens with olive oil, balsamic or lemon juice, and a pinch of salt. Toss gently.
- Assemble plate with sections of shredded chicken, roasted veggies, sautéed tomatoes, and dressed greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes