Paleo Shredded Chicken with Vegetables
Delight your taste buds with this wholesome Paleo Shredded Chicken with Vegetables, a simple yet flavorful one-skillet meal that’s perfect for busy weeknights! Featuring tender, golden-browned shredded chicken paired with a vibrant medley of carrots, bell peppers, zucchini, and onions, this dish is elevated with aromatic spices like cumin and paprika. Simmered in a rich tomato broth and topped with fresh parsley, it’s a deliciously nutritious option that is gluten-free, dairy-free, and completely paleo-approved. Ready in under an hour, this recipe is ideal for meal prep or a healthy family dinner—you’ll love how easy it is to make and how satisfying it feels to eat. Perfectly balanced with protein and veggies, serve it hot and savor every bite of this wholesome paleo creation!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 medium, sliced Carrot
- 1 large, sliced Bell pepper
- 1 medium, sliced Zucchini
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cumin
- 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 7-8 minutes per side, until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing for about 2 minutes until the onions become translucent.
Stir in the sliced carrots, bell pepper, and zucchini. Cook the vegetables for about 5 minutes, or until they begin to soften.
Add the chicken broth, tomato paste, salt, black pepper, cumin, and paprika to the skillet. Stir to combine, and bring the mixture to a gentle simmer.
While the vegetables are simmering, shred the cooked chicken breasts using two forks, pulling apart the meat into bite-sized pieces.
Return the shredded chicken to the skillet, stirring it in with the vegetables until well combined.
Cover the skillet and let everything simmer together on low heat for about 10 minutes, allowing the flavors to meld.
Taste and adjust seasoning if necessary, then sprinkle with fresh chopped parsley before serving.
Serve hot and enjoy your paleo shredded chicken with flavorful vegetables.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 5145 mg | 224% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 34.6 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2042 mg | 43% | |
*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.
