Heart-Healthy Shredded Chicken with Vegetables
Loaded with vibrant colors and nutritious ingredients, this Heart-Healthy Shredded Chicken with Vegetables is the perfect dish for a wholesome, satisfying meal. Featuring lean, boneless chicken breasts cooked to tender perfection and paired with a medley of carrots, zucchini, bell peppers, broccoli, and aromatic herbs, this recipe is low in sodium and packed with vitamins. Cooked in just one skillet with olive oil and low-sodium chicken broth, the recipe creates a rich blend of flavors while keeping calories in check. The shredded chicken absorbs the essence of thyme, oregano, garlic, and a splash of lemon juice for a zesty finish. With only 45 minutes from prep to plate, this easy and nutritious dish makes an excellent choice for a quick weeknight dinner. Serve it warm with brown rice or quinoa for a satisfying, heart-healthy meal the whole family will love. Perfect for anyone aiming to eat clean and delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
- 1 large carrot
- 1 medium zucchini
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 small red onion
- 2 cloves garlic
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Start by prepping the vegetables: peel and slice the carrot into thin rounds, slice the zucchini into half-moons, deseed and slice the red bell pepper into strips, chop the broccoli florets into bite-size pieces, finely slice the red onion, and mince the garlic cloves.
Heat half the olive oil in a large skillet over medium-high heat. Season the chicken breasts lightly with pepper and add them to the skillet.
Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest.
In the same skillet, add the remaining olive oil. Add the red onion and garlic, and sauté for 1-2 minutes until the onion is translucent.
Add the carrot, zucchini, red bell pepper, and broccoli to the skillet. Pour in the low-sodium chicken broth, and season with oregano, thyme, and the remaining pepper.
Cover the skillet and cook the vegetables on medium heat for about 8-10 minutes, or until they are tender-crisp.
While the vegetables are cooking, use two forks to shred the cooked chicken breasts into bite-sized strips.
Once the vegetables are done, return the shredded chicken to the skillet. Stir to combine and cook for another 2 minutes, allowing the chicken to warm through and absorb the flavors.
Remove from heat, stir in the lemon juice, and adjust seasoning if needed.
Garnish with fresh parsley before serving. Serve this heart-healthy shredded chicken with vegetables warm, either on its own or over a bed of brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 28.6 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2024 mg | 43% | |
*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.
