Sugar-Free Shredded Chicken with Vegetables
Elevate your weeknight dinner routine with this wholesome Sugar-Free Shredded Chicken with Vegetables recipe, bursting with flavor and nutrition! Perfect for those seeking a healthy, low-carb meal, this dish combines tender shredded chicken with a colorful medley of sautéed vegetables like broccoli, zucchini, and red bell pepper, all seasoned with aromatic spices like paprika and oregano. The simple cooking techniques—poaching for perfectly cooked chicken and stir-frying for vibrant vegetables—make this dish both easy to prepare and incredibly satisfying. Ready in under an hour and packed with protein and fiber, it’s a versatile option that pairs beautifully with quinoa or brown rice, or can be enjoyed on its own for a light yet filling meal. Ideal for meal prep or family dinners, this recipe highlights nutritious ingredients without added sugars, catering to clean-eating enthusiasts and anyone craving a wholesome comfort food classic.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 cups Broccoli florets
- 1 cup Low-sodium chicken broth
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Place the chicken breasts in a large pot or saucepan. Add the chicken broth and enough water to cover the chicken by about an inch.
Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes or until the chicken is fully cooked and no longer pink inside.
Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks and set aside.
While the chicken is cooking, prepare the vegetables: chop the onion, mince the garlic, slice the red bell pepper and zucchini, and separate the broccoli into florets.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.
Add the red bell pepper, zucchini, and broccoli florets to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the shredded chicken to the skillet with the vegetables. Season with salt, black pepper, paprika, dried oregano, and crushed red pepper flakes, if using.
Stir everything together and cook for an additional 3-5 minutes until the chicken is heated through and the vegetables are fully cooked.
Taste and adjust the seasoning, if necessary. Serve hot, either on its own or over a bed of quinoa or brown rice for a satisfying meal.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 18.8 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2000 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.
