Nutrition Facts for Low carb shredded chicken with vegetables

Low Carb Shredded Chicken with Vegetables

Transform your weeknight dinners with this easy and delicious Low Carb Shredded Chicken with Vegetables recipe, a wholesome dish that's packed with flavor and ready in just 45 minutes! Tender, seasoned chicken breasts are seared to perfection, then simmered alongside a colorful medley of zucchini, bell peppers, and broccoli in a savory chicken broth. The chicken is shredded and mixed with the vibrant, sautéed vegetables, creating a nutrient-rich, gluten-free, and keto-friendly meal that’s perfect for everyone at the table. Finished with a sprinkle of fresh parsley, this satisfying dish is as visually appealing as it is healthy—ideal for meal prep or a quick, guilt-free dinner.

Nutriscore Rating: 74/100
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Image of Low Carb Shredded Chicken with Vegetables
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Servings: 4

Ingredients

  • 4 pieces Boneless skinless chicken breasts
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 0.5 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 2 medium Zucchini
  • 1 large Red bell pepper
  • 1 large Yellow bell pepper
  • 2 cups Broccoli florets
  • 1 cup Chicken broth
  • 2 tablespoons Fresh parsley

Directions

Step 1

Begin by seasoning the chicken breasts with salt, black pepper, garlic powder, and paprika on both sides.

Step 2

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the seasoned chicken breasts to the skillet and sear them for about 5 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil.

Step 5

Chop the zucchini into thin half-moon slices and the bell peppers into strips. Add them to the skillet along with the broccoli florets.

Step 6

Sauté the vegetables for 7-8 minutes until they are tender-crisp.

Step 7

Pour in the chicken broth to the skillet and return the chicken breasts back into the skillet.

Step 8

Cover the skillet with a lid and let it simmer on low heat for 15 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).

Step 9

Remove the chicken breasts from the skillet and shred them using two forks.

Step 10

Return the shredded chicken to the skillet and mix it with the vegetables until everything is well combined.

Step 11

Sprinkle chopped fresh parsley over the top before serving.

Step 12

Serve the shredded chicken and vegetables hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size (1954.6g)
Amount per serving % Daily Value*
Calories 1728.9
Total Fat 55.6g 0%
Saturated Fat 11.9g 0%
Polyunsaturated Fat 2.9g
Cholesterol 591.6mg 0%
Sodium 7228.6mg 0%
Total Carbohydrate 66.8g 0%
Dietary Fiber 14.4g 0%
Total Sugars 35.5g
Protein 234.3g 0%
Vitamin D 34.8IU 0%
Calcium 287.5mg 0%
Iron 12.4mg 0%
Potassium 3821.2mg 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: 29.4%
Protein: 55.0%
Carbs: 15.7%