Mediterranean Diet Shredded Chicken with Vegetables

Elevate your weeknight meals with this Mediterranean Diet Shredded Chicken with Vegetables, a wholesome dish bursting with flavor and vibrant colors. Succulent chicken breasts are perfectly seared, shredded, and baked with a medley of nutrient-packed vegetables like zucchini, red bell peppers, and onions, all infused with the bold Mediterranean flavors of garlic, oregano, cumin, and fresh lemon juice. Juicy cherry tomatoes, briny kalamata olives, and a sprinkle of fresh parsley add a delightful finishing touch. Ready in just 45 minutes, this one-skillet recipe is both healthy and hassle-free, making it ideal for meal prep or a satisfying family dinner. Packed with protein, heart-healthy olive oil, and fresh ingredients, this dish celebrates the simplicity and richness of the Mediterranean diet. Perfectly balanced and easy to make, it’s a nutritious option that doesn’t compromise on taste!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat.

Step 4

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.

Step 5

In the same skillet, add the remaining tablespoon of olive oil.

Step 6

Add the minced garlic and stir for about 30 seconds until fragrant.

Step 7

Add the sliced red bell pepper, zucchini, and red onion to the skillet. Sauté for 5-7 minutes until the vegetables start to soften.

Step 8

Stir in the cherry tomatoes, kalamata olives, lemon juice, dried oregano, and ground cumin.

Step 9

Return the chicken breasts to the skillet, nestling them among the vegetables.

Step 10

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).

Step 11

Remove the skillet from the oven and let the chicken rest for 5 minutes.

Step 12

Using two forks, shred the chicken breasts in the skillet, then mix them with the vegetables and cooking juices.

Step 13

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1121.9g)

Amount per serving	% Daily Value*
Calories	1272.6

Total Fat 70.1g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 286mg	0%
Sodium 3048.4mg	0%
Total Carbohydrate 45.1g	0%
Dietary Fiber 13.4g	0%
Total Sugars 18.4g
Protein 116.0g	0%

Vitamin D 0IU	0%
Calcium 259.8mg	0%
Iron 9.6mg	0%
Potassium 1559.8mg	0%

*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.

Source of Calories

Fat: 49.5%

Protein: 36.4%

Carbs: 14.1%