Mediterranean Diet Shredded Chicken with Vegetables
Elevate your weeknight dinner routine with this Mediterranean Diet Shredded Chicken with Vegetables—a dish bursting with wholesome, vibrant flavors and packed with nutritious ingredients. This one-pan recipe combines tender, flavorful shredded chicken with a medley of Mediterranean-inspired vegetables, including zucchini, red bell peppers, cherry tomatoes, and kalamata olives, all brought together with a zesty blend of garlic, lemon juice, and aromatic spices like oregano and cumin. With just 15 minutes of prep time, followed by a simple sear and oven-bake technique, this recipe offers a hassle-free way to enjoy a healthy and satisfying meal. Perfect for meal prep or a fresh family dinner, this Mediterranean delight is a low-carb, gluten-free option that doesn’t skimp on flavor! Garnish with fresh parsley for a finishing touch, and serve as is or over a hearty grain like quinoa for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium red onion, sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the minced garlic and stir for about 30 seconds until fragrant.
Add the sliced red bell pepper, zucchini, and red onion to the skillet. Sauté for 5-7 minutes until the vegetables start to soften.
Stir in the cherry tomatoes, kalamata olives, lemon juice, dried oregano, and ground cumin.
Return the chicken breasts to the skillet, nestling them among the vegetables.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Using two forks, shred the chicken breasts in the skillet, then mix them with the vegetables and cooking juices.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.4 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1560 mg | 33% | |
*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.
