Low Sodium Shredded Chicken with Vegetables
Wholesome, flavorful, and heart-healthy, this Low Sodium Shredded Chicken with Vegetables is a simple yet satisfying one-skillet recipe that delivers nutrition without compromising on taste. Featuring tender, juicy shredded chicken breasts and a vibrant medley of vegetables like carrots, bell peppers, broccoli, and onion, this dish packs a punch of natural flavors enhanced by gentle seasonings like dried thyme, paprika, and ground black pepper. Perfect for a low-sodium diet, this family-friendly recipe uses low-sodium chicken broth to keep it light while still bringing depth to the dish. Ready in under an hour, it’s an excellent choice for busy weeknights or meal prep. Serve it as a standalone dish or pair it with a whole grain for a complete, nourishing meal.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 sliced carrots
- 1 medium, sliced bell pepper
- 2 cups broccoli florets
- 1 cup low-sodium chicken broth
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons, chopped fresh parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chicken breasts and cook for about 5-7 minutes on each side, or until they are fully cooked and a meat thermometer reads 165°F (74°C).
Remove the chicken from the skillet and set aside to cool slightly.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for 3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced carrots, bell pepper, and broccoli florets to the skillet. Sauté the vegetables for about 5 minutes, until they start to become tender.
Pour in the low-sodium chicken broth, and season with ground black pepper, dried thyme, and paprika.
Bring the mixture to a simmer and cook for another 5 minutes, allowing the flavors to meld and the vegetables to become fully tender.
While the vegetables are simmering, shred the cooked chicken breasts using two forks.
Add the shredded chicken back into the skillet with the vegetables, stirring to combine and heat through.
Garnish with chopped fresh parsley before serving.
Serve hot and enjoy your healthy low sodium meal!
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 14.1 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1843 mg | 39% | |
*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.
