Meal Prep: Crockpot Shredded Chicken & Roasted Veggies

For the Crockpot shredded chicken: Place 16 ounces of chicken breast (thawed or frozen), 1 cup chicken bone broth, garlic powder, pink himalayan salt, and black pepper in a crockpot. Cook on low for six hours. Once the chicken has finished cooking, place in a glass tupperware and shred with two forks. 

For the Roasted veggies: Preheat your oven to 425F and cover a baking pan with tinfoil. Spray with nonstick cooking spray and set aside. Dice up any veggie you’d like (such as bell peppers, broccoli, cauliflower, sweet potatoes) then place in a medium/large bowl. Sprinkle with pink salt and black pepper then toss with a drizzle of extra virgin olive oil. Spread out veggies on the prepped baking pan and bake for 25 minutes (tossing veggies half way through) or until the veggies are at a desired crispness. Store both the chicken and vegetables in the fridge to use throughout the week.