Dairy-Free Shredded Chicken with Vegetables
Loaded with vibrant, nutrient-packed vegetables and succulent shredded chicken, this Dairy-Free Shredded Chicken with Vegetables recipe is a wholesome weeknight dinner the whole family will love. Seasoned with a flavorful blend of paprika, garlic, and onion powder, the tender chicken is seared to perfection before being baked alongside a medley of carrots, red bell peppers, zucchini, and broccoli. The dish is finished with a zesty drizzle of fresh lemon juice and a sprinkle of parsley for a refreshing touch. With only 15 minutes of prep and 45 minutes of cook time, this easy, one-skillet recipe is gluten-free, dairy-free, and perfect for meal prep or a quick, healthy dinner. Serve it on its own for a satisfying low-carb option or pair it with rice or quinoa for a complete and balanced meal. Perfect for anyone seeking a flavor-packed, nutritious dish!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 2 cups carrots, sliced
- 1 unit red bell pepper, sliced
- 1 unit zucchini, sliced
- 2 cups broccoli florets
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, paprika, garlic powder, and onion powder.
In a large oven-safe skillet, heat olive oil over medium-high heat.
Add chicken breasts to the skillet and sear on both sides until golden brown, about 4-5 minutes per side.
Remove chicken from the skillet and set aside.
In the same skillet, add chicken broth, scraping up any browned bits from the bottom.
Add sliced carrots, red bell pepper, zucchini, and broccoli florets to the skillet.
Nestle the chicken breasts back into the skillet on top of the vegetables.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove the skillet from the oven and transfer the chicken breasts to a cutting board.
Let the chicken rest for 5 minutes before shredding it with two forks.
Return the shredded chicken to the skillet and toss with the vegetables.
Drizzle with lemon juice and sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 36.0 g | ||
| Protein | 230.5 g | 461% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 420 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4487 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
