High Protein Shredded Chicken with Vegetables
Boost your midweek meals with this High Protein Shredded Chicken with Vegetables recipe—a perfect fusion of flavor, nutrition, and simplicity. Featuring tender, seasoned chicken breasts shredded to perfection and a vibrant medley of bell peppers, broccoli, carrots, and onions, this dish satisfies both your taste buds and health goals. Simmered in savory chicken broth and soy sauce, the vegetables remain crisp-tender, delivering a delightful texture in every bite. Ready in under 45 minutes with minimal prep, this high-protein, low-fat meal is ideal for busy schedules or meal prep. Serve it as a stand-alone dish or pair with rice, quinoa, or your favorite grain for a wholesome, filling dinner. Perfect for those seeking a balanced, protein-packed recipe that bursts with color and flavor!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 3 cups mixed bell peppers (red, yellow, green), sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 1 medium onion, sliced
- 2 pieces garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to cool.
Once cooled, shred the chicken using two forks and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic for 2-3 minutes until they are fragrant and the onion becomes translucent.
Add the sliced bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry the vegetables for 5-7 minutes until they are slightly tender yet crisp.
Pour the chicken broth into the skillet over the vegetables and bring it to a simmer.
Add the shredded chicken back into the skillet with the vegetables. Pour the soy sauce over the mixture and stir everything together.
Cook for an additional 5 minutes, allowing the chicken to absorb the flavors and heat through.
Garnish with chopped fresh parsley before serving.
Serve hot as is, or over a bed of rice, quinoa or your chosen grains for a complete meal.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 40.1 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3252 mg | 69% | |
*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.
