Pulled chicken with roasted veggies

A healthy,  balanced week day meal.

Pulled chicken with roasted veggies

2                                                    Free range Chicken breasts

4                                                    Free range Chicken filets 

3 thin slices                                Onion,  cut very small for your picky ones

1 handful                                    String beans, diced

1 little                                          Carrot

2 cloves                                       Garlic

2 teaspoons                                Seasoned Vegetable Base

1/4 teaspoon                              Turmeric (optional) 

A few grinds of black pepper             

Directions 

Put the diced onion, the garlic, string beans and carrot in the bottom of your slow cooker, then the breasts, then the thigh filets, then 2 teaspoons of vegetable base and your favorite spices.  Cover, turn on low and go ahead with your day.

8 hours later preheat the stove at 450°F. (230 C.) with your sheet pan in it.

Cut your veggies ( I used jicama, corn on a cob and string beans) and season ( I used light olive oil, salt, pepper,  cayenne, rosemary and pecorino) .  Cook the hard veggies (corn and jicama) for 10 minutes.  Flip, add string beans to the pan and cook 10 more minutes.

Shred the chicken with 2 forks, pour yourself a glass of red wine, it's good for your heart.

Cooking is so rewarding, satisfying and healthy.

Be happy and be healthy!   Enjoy!

P.s. I had it with homemade salsa (my grownup ketchup) 

Salsa for picky eaters: 

 https://alascott.blogspot.com/2020/05/salsa-for-picky-eaters.html