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Chicken, Carrots & Broccolini

Makes 3 Servings

Macros: 275 Cal, Fat 11g, Carbs 13g, Fibre 8g, Protein 34g


1 1/2 bunches Broccolini (trimmed)

3 Carrot (large, sliced into rounds)

1 1/2 tbsps Extra Virgin Olive Oil

340 grams Chicken Breast (boneless, skinless)


  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.

  2. Place the broccolini and carrots on the baking sheet and drizzle with olive oil. Toss well to coat. Place in the oven, and bake for 15 to 20 minutes, or until veggies are tender.

  3. Meanwhile, bring a pot of salted water to a boil, then reduce to a gentle simmer. Add the chicken breasts and cover. Let simmer for 15 to 20 minutes, or until chicken is cooked through.

  4. Remove the chicken and shred into pieces using two forks.

  5. Remove the pan from the oven, and divide the shredded chicken and veggies between plates. Add your seasonings of choice, and enjoy!


No Broccolini: Use regular broccoli or cauliflower instead.

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