Heart-Healthy Shredded Chicken with Vegetables

Loaded with vibrant, nutrient-packed vegetables and lean, protein-rich chicken, this Heart-Healthy Shredded Chicken with Vegetables is the perfect balance of flavor, nutrition, and simplicity. Tender shredded chicken is cooked to perfection and tossed with a colorful medley of carrots, zucchini, red bell peppers, and broccoli, all simmered in a savory low-sodium chicken broth seasoned with fragrant herbs like oregano and thyme. A splash of fresh lemon juice brightens the dish, while the fresh parsley garnish adds a burst of color and freshness. Ready in just 45 minutes, it’s a wholesome one-skillet meal that’s ideal for a busy weeknight. Serve it on its own or over whole grains like quinoa or brown rice for a heart-healthy, satisfying dinner that the whole family will love. Keywords: heart-healthy recipe, shredded chicken, vegetables, low-sodium, one-skillet meal, quick and healthy dinner.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup low-sodium chicken broth
• 1 large carrot
• 1 medium zucchini
• 1 medium red bell pepper
• 2 cups broccoli florets
• 1 small red onion
• 2 cloves garlic
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Start by prepping the vegetables: peel and slice the carrot into thin rounds, slice the zucchini into half-moons, deseed and slice the red bell pepper into strips, chop the broccoli florets into bite-size pieces, finely slice the red onion, and mince the garlic cloves.

Step 2

Heat half the olive oil in a large skillet over medium-high heat. Season the chicken breasts lightly with pepper and add them to the skillet.

Step 3

Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest.

Step 4

In the same skillet, add the remaining olive oil. Add the red onion and garlic, and sauté for 1-2 minutes until the onion is translucent.

Step 5

Add the carrot, zucchini, red bell pepper, and broccoli to the skillet. Pour in the low-sodium chicken broth, and season with oregano, thyme, and the remaining pepper.

Step 6

Cover the skillet and cook the vegetables on medium heat for about 8-10 minutes, or until they are tender-crisp.

Step 7

While the vegetables are cooking, use two forks to shred the cooked chicken breasts into bite-sized strips.

Step 8

Once the vegetables are done, return the shredded chicken to the skillet. Stir to combine and cook for another 2 minutes, allowing the chicken to warm through and absorb the flavors.

Step 9

Remove from heat, stir in the lemon juice, and adjust seasoning if needed.

Step 10

Garnish with fresh parsley before serving. Serve this heart-healthy shredded chicken with vegetables warm, either on its own or over a bed of brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1311.4g)

Amount per serving	% Daily Value*
Calories	953.6

Total Fat 28.5g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 1.5g
Cholesterol 295.8mg	0%
Sodium 2301.0mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 13.5g	0%
Total Sugars 28.6g
Protein 122.1g	0%

Vitamin D 3.5IU	0%
Calcium 244.0mg	0%
Iron 7.5mg	0%
Potassium 2023.6mg	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: 26.9%

Protein: 51.3%

Carbs: 21.8%