Shredded Barbacoa Chicken with Roasted Veggies

Who doesn't love a quick bowl of delicious chicken and veggies for dinner? This is a great prep-ahead meal that you can pull together for a quick weekday lunch or dinner when you are short on time. Make the chicken and veggies ahead of time and you will have dinner ready in less than 10 minutes.

This slow-stewed barbacoa dish is made with juicy and tender chicken thighs and can be used for a variety of meals throughout the week.  Here it is paired with a smooth butternut squash mash and other roasted vegetables and some healthy-fat avocado for a nourishing and comforting meal.

Be creative! This shredded chicken is great for taco night, can be put in an egg scramble for breakfast or even added to any soup or salad for some extra protein.

Ingredients for Barbacoa Chicken:

8-12 chicken thighs 

1 cup chicken broth

1 tablespoon white wine vinegar

4 cloves garlic

1 teaspoon cumin

1 teaspoon dried oregano

1 tablespoon honey 

1 teaspoon chili flake

1 teaspoon salt

1/2 teaspoon pepper 

Additional Ingredients:

2 medium butternut squash, cut lengthwise and de-seeded

3/4 cup unsweetened nut milk or coconut milk

1 teaspoon salt

1 tablespoon honey

2 head broccoli florets

1 avocado, sliced

Microgreens for garnish

Preheat the oven to 350°F. Place chicken thighs on a baking tray and bake for 20 minutes until cooked; the internal temperature should be 165°F. 

Place all the other ingredients for the barbacoa chicken in a blender and blend on high to create the marinade. Pour the marinade into a Dutch oven or ceramic pot on the stove on low heat. 

When the chicken is done cooking, transfer it to the pot and let it simmer in the marinade on low heat for one hour.

Turn the oven up to 400°F. Place the butternut squash on a tray, cut side up. Roast in the oven for 45 minutes or until able to easily pierce with a fork.  Place the broccoli florets on a separate tray and roast them in the oven for 20-25 minutes until slightly charred. 

After the chicken has stewed for an hour, remove it to a cutting board and shred it using two forks. Transfer the shredded chicken back to the pot, give it a good swirl in the remaining juices. 

When the squash is done roasting, transfer the squash flesh to a medium-sized pot on the stove and heat on low.  Add dairy-free milk of choice, honey, and salt. Using a masher, mash the squash to the desired consistency. 

Assemble the chicken and veggies into a bowl and enjoy with some sliced avocado and microgreens.

Serves 6-8

(Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegetarian)