Description
This Shredded Chicken Plate with Roasted Veggies & Salad is a nutritious and vibrant dish featuring juicy shredded chicken, golden roasted potatoes and bell peppers, blistered cherry tomatoes, and a crisp green salad. It offers a hearty, colorful meal that balances warmth, freshness, and flavor, making it ideal for a healthy lunch or dinner.
Ingredients
Shredded Chicken:
- 2 cups cooked shredded chicken
- 1 tbsp olive oil (optional)
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp chopped parsley (optional)
Roasted Veggies:
- 2 medium golden potatoes, peeled and cubed
- 1 yellow bell pepper, chopped
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Roasted Cherry Tomatoes:
- 1 cup cherry tomatoes
- 1 tsp olive oil
- 1/2 tsp oregano
- Pinch of salt
Salad:
- 2 cups mixed greens
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar or lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Prep potatoes and bell pepper; toss with olive oil, paprika, salt, and pepper.
- Spread on a sheet pan and roast for 20–25 minutes, flipping halfway.
- Toss cherry tomatoes with oil, oregano, and salt. Roast separately for 10–12 minutes.
- Warm shredded chicken in a skillet with olive oil, garlic powder, salt, and pepper until heated through and slightly crispy.
- Toss salad greens with olive oil, vinegar or lemon juice, and seasoning.
- Assemble plate with roasted veggies, blistered tomatoes, shredded chicken, and salad.
- Garnish with parsley and serve.