Low Fat Shredded Chicken with Vegetables
Elevate your weeknight dinner with this wholesome and flavorful Low Fat Shredded Chicken with Vegetables recipe. Featuring tender chicken breasts simmered in low-sodium broth before being shredded and mixed with a vibrant medley of sautéed vegetables—like zucchini, red bell pepper, carrot, and onion—this dish is as nutritious as it is delicious. Seasoned with fragrant garlic, paprika, thyme, and a hint of lemon juice, it offers a balanced combination of lean protein and nutrient-packed veggies. Ready in under an hour, this healthy, low-fat meal is perfect for busy evenings, providing four satisfying servings that pair effortlessly with rice, whole-grain pasta, or enjoy it on its own for a guilt-free delight. Perfect for meal prep, light dinners, or anyone seeking a nutrient-rich, high-protein option!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 cups Low-sodium chicken broth
- 1 tablespoon Olive oil
- 1 medium Onion
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 large Carrot
- 3 minced Garlic cloves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Trim any excess fat from the chicken breasts. In a large pot, bring the chicken broth to a boil over medium-high heat.
Once boiling, add the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 15 minutes or until the chicken is cooked through and easy to shred with a fork.
While the chicken is cooking, slice the onion into thin strips. Cut the red bell pepper, zucchini, and carrot into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for about 3 minutes until it starts to become translucent.
Add the red bell pepper, zucchini, and carrot to the skillet, and sauté for another 5 minutes, stirring occasionally.
Add the minced garlic, salt, black pepper, paprika, and thyme to the skillet. Stir to evenly coat the vegetables with the seasoning.
Remove the chicken breasts from the pot and let them cool slightly. Shred the chicken using two forks.
Add the shredded chicken into the vegetable mixture. Stir to combine everything well and cook for an additional 5 minutes to heat through.
Remove from heat and add freshly chopped parsley and lemon juice. Toss to combine, ensuring the flavors mix thoroughly.
Serve warm and enjoy your delicious, low-fat shredded chicken with vegetables.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 728 mg | 15% | |
*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.
