Low Carb Shredded Chicken with Vegetables
Savor the delightful flavors of this Low Carb Shredded Chicken with Vegetables—a nutritious and wholesome dish perfect for busy weeknights or meal prepping! Featuring tender, seasoned chicken breasts seared to golden perfection and combined with vibrant zucchini, bell peppers, and broccoli, this recipe is a low-carb powerhouse packed with protein and fiber. A flavorful chicken broth base ties the dish together, while a sprinkle of fresh parsley adds a refreshing touch. Ready in just 45 minutes, this one-pan meal is easy to prepare, gluten-free, and ideal for those following a low-carb or keto diet. Serve it hot for a satisfying, guilt-free dinner that’s as colorful as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 cups Broccoli florets
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley
Instructions
Begin by seasoning the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the seasoned chicken breasts to the skillet and sear them for about 5 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Chop the zucchini into thin half-moon slices and the bell peppers into strips. Add them to the skillet along with the broccoli florets.
Sauté the vegetables for 7-8 minutes until they are tender-crisp.
Pour in the chicken broth to the skillet and return the chicken breasts back into the skillet.
Cover the skillet with a lid and let it simmer on low heat for 15 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken breasts from the skillet and shred them using two forks.
Return the shredded chicken to the skillet and mix it with the vegetables until everything is well combined.
Sprinkle chopped fresh parsley over the top before serving.
Serve the shredded chicken and vegetables hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7229 mg | 314% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 35.5 g | ||
| Protein | 234.3 g | 469% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 288 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3821 mg | 81% | |
*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.
