Shredded Chicken with Vegetables
Elevate your weeknight dinners with this vibrant and nutritious Shredded Chicken with Vegetables recipe. Featuring tender, shredded chicken breast combined with a colorful medley of carrots, red bell pepper, and broccoli, this dish is flavored to perfection with garlic, soy sauce, and a savory chicken broth-based glaze. The quick and easy recipe comes together in just under an hour, making it ideal for busy schedules. Customize your meal by serving it over steamed rice or noodles for a hearty, satisfying plate. Garnished with green onions and optional sesame seeds, it delivers a delightful crunch and a burst of flavor in every bite. Packed with protein and loaded with vegetables, this one-pan meal is as healthy as it is delicious. Perfect for meal prep, family dinners, or a guilt-free indulgence!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 medium Carrots
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 3 cloves Garlic
- 3 tablespoons Soy sauce
- 1 cup Chicken broth
- 1 tablespoon Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions
- 1 tablespoon Sesame seeds (optional)
Instructions
Start by bringing a large pot of water to a boil. Add the chicken breasts and boil for about 15 minutes, or until fully cooked through. Remove the chicken, let cool slightly, and shred using two forks.
While the chicken is cooking, peel the carrots and slice them into thin rounds. Slice the red bell pepper into strips and chop the broccoli into bite-sized florets.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the carrots, red bell pepper, and broccoli. Sauté for about 5 minutes until the vegetables are tender but still crisp.
Mince the garlic cloves finely. Push the vegetables to the side of the skillet and add the remaining tablespoon of olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant.
Return the shredded chicken to the skillet and mix it with the vegetables. Pour in the soy sauce and chicken broth, stirring everything together.
In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Pour the slurry into the skillet, stirring continuously to thicken the sauce.
Season the mixture with salt and black pepper. Allow everything to simmer together for an additional 3-5 minutes, ensuring the chicken and vegetables are well-coated in the sauce.
Chop the green onions and sprinkle them over the finished dish for garnish. If desired, sprinkle with sesame seeds for added texture.
Serve the shredded chicken and vegetables hot, alone, or over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5057 mg | 220% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 14.2 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2113 mg | 45% | |
*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.
