Roasted Seasonal Veg in Chicken Bone Broth

A nourishing, comforting bowl packed with roasted seasonal vegetables, shredded chicken, and mineral-rich bone broth. This simple recipe is perfect for cooler days when you want something warming, wholesome, and full of flavour. The roasted veg add natural sweetness while the broth provides deep nourishment for the body.

Serves 4–5

Ingredients

For the roasted veg

• 2 parsnips, chopped

• 2 carrots, chopped

• 1 beetroot, chopped

• 1 courgette, sliced

• 1 small sweet potato, cubed

• Olive oil

• Sea salt & black pepper

For the broth bowl

• 2 organic chicken breasts

• 750ml – 1L good-quality bone broth (I try and use homemade or Freja - use code CHLOESPILATES10)

• 2 large handfuls kale

Method

1. Preheat the oven to 200°C.

2. Spread the chopped vegetables onto a large baking tray. Drizzle with olive oil, season well with sea salt and black pepper, and roast for 30–40 minutes until soft and caramelised.

3. Meanwhile, place the chicken breasts into a saucepan and cover with the bone broth. Add garlic or herbs if you like. Simmer gently for 15–20 minutes until the chicken is cooked through. Remove the chicken and shred using two forks.

5. Add the kale to the hot broth and simmer for 2–3 minutes until wilted. Return the shredded chicken to the pan.

6. To serve, ladle the broth, chicken and kale into bowls and top generously with the roasted vegetables.

Meal Prep Tip

Keep the roasted vegetables in an airtight container in the fridge for up to 4 days. Add them to salads, omelettes, grain bowls or wraps for an easy veggie boost.