Dairy-Free Shredded Chicken with Vegetables

Transform your mealtime with this vibrant and satisfying Dairy-Free Shredded Chicken with Vegetables recipe. Perfect for those seeking a wholesome, allergen-friendly dinner, this dish combines tender, oven-baked chicken breasts with a medley of colorful veggies like carrots, zucchini, and broccoli. Seasoned with aromatic spices like paprika and garlic powder, and finished with a bright drizzle of lemon juice and fresh parsley, every bite is bursting with flavor. Cooked in just one skillet for easy cleanup, this recipe is as convenient as it is nutritious, offering a hearty, protein-rich meal that’s perfect for weeknight dinners or meal prep. Ideal for dairy-free diets, it’s a simple, flavorful way to enjoy a balanced and comforting dinner.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup chicken broth
• 2 cups carrots, sliced
• 1 unit red bell pepper, sliced
• 1 unit zucchini, sliced
• 2 cups broccoli florets
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt, black pepper, paprika, garlic powder, and onion powder.

Step 3

In a large oven-safe skillet, heat olive oil over medium-high heat.

Step 4

Add chicken breasts to the skillet and sear on both sides until golden brown, about 4-5 minutes per side.

Step 5

Remove chicken from the skillet and set aside.

Step 6

In the same skillet, add chicken broth, scraping up any browned bits from the bottom.

Step 7

Add sliced carrots, red bell pepper, zucchini, and broccoli florets to the skillet.

Step 8

Nestle the chicken breasts back into the skillet on top of the vegetables.

Step 9

Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.

Step 10

Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Step 11

Remove the skillet from the oven and transfer the chicken breasts to a cutting board.

Step 12

Let the chicken rest for 5 minutes before shredding it with two forks.

Step 13

Return the shredded chicken to the skillet and toss with the vegetables.

Step 14

Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Nutrition Facts

Serving size	(1985.9g)

Amount per serving	% Daily Value*
Calories	1742.1

Total Fat 54.8g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 3836.4mg	0%
Total Carbohydrate 79.4g	0%
Dietary Fiber 24.4g	0%
Total Sugars 36.0g
Protein 230.5g	0%

Vitamin D 6.8IU	0%
Calcium 420.4mg	0%
Iron 13.5mg	0%
Potassium 4487.4mg	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: 28.5%

Protein: 53.2%

Carbs: 18.3%