Slice the Italian Squash and Sweet Potato up. Make sure to slice the sweet potato into thin pieces and the Italian squash into thick pieces for an roast.
Toss the chopped squash and sweet potato in a little extra-virgin olive oil and seasoning.
Line the baking sheet with tin foil. Place squash and potato on sheet with some space in between each piece so they roast not steam. Sometimes I use two baking sheets.
Pop in the oven for 35-45 minutes.
While veggies are baking, place to large chicken breasts in a pot. Fill so the chicken are covered with at least one inch of water.
Place on the stove and bring water to a boil. Once the pot arrives at a boil, reduce to a simmer and cover with a lid.
Let simmer for at least 8-16 minutes or until the chicken is done when the center reaches 165 degrees F.
Removed chicken & shred with two forks, pulling the chicken apart. Mix in Traders Joe's Kentucky Bourbon BBQ Sauce. Place on a plate. At this time the veggies should be done. Remove from oven and let cool for a couple minutes.
Pair the shredded chicken with the veggies and enjoy!