Low Fat Shredded Chicken with Vegetables

Light, nutritious, and bursting with flavor, this Low Fat Shredded Chicken with Vegetables recipe is a wholesome meal perfect for busy weeknights or meal prep. Tender shredded chicken is simmered in low-sodium chicken broth for maximum juiciness, then combined with a colorful medley of sautéed vegetables like zucchini, red bell peppers, carrots, and onions. Seasoned with fragrant garlic, paprika, thyme, and a refreshing splash of lemon juice, this dish is both hearty and low in fat. Ready in just 50 minutes, it’s a quick, healthy option that doesn’t skimp on taste. Serve it as a standalone meal, pair it with brown rice, or toss it into a wrap for a versatile, protein-packed dish that satisfies every craving. Perfect for those seeking a low-calorie, high-flavor dinner idea!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 cups Low-sodium chicken broth
• 1 tablespoon Olive oil
• 1 medium Onion
• 1 large Red bell pepper
• 1 medium Zucchini
• 1 large Carrot
• 3 minced Garlic cloves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 0.5 teaspoon Dried thyme
• 2 tablespoons Fresh parsley
• 1 tablespoon Lemon juice

Directions

Step 1

Trim any excess fat from the chicken breasts. In a large pot, bring the chicken broth to a boil over medium-high heat.

Step 2

Once boiling, add the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 15 minutes or until the chicken is cooked through and easy to shred with a fork.

Step 3

While the chicken is cooking, slice the onion into thin strips. Cut the red bell pepper, zucchini, and carrot into bite-sized pieces.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for about 3 minutes until it starts to become translucent.

Step 5

Add the red bell pepper, zucchini, and carrot to the skillet, and sauté for another 5 minutes, stirring occasionally.

Step 6

Add the minced garlic, salt, black pepper, paprika, and thyme to the skillet. Stir to evenly coat the vegetables with the seasoning.

Step 7

Remove the chicken breasts from the pot and let them cool slightly. Shred the chicken using two forks.

Step 8

Add the shredded chicken into the vegetable mixture. Stir to combine everything well and cook for an additional 5 minutes to heat through.

Step 9

Remove from heat and add freshly chopped parsley and lemon juice. Toss to combine, ensuring the flavors mix thoroughly.

Step 10

Serve warm and enjoy your delicious, low-fat shredded chicken with vegetables.

Nutrition Facts

Serving size	(1552.3g)

Amount per serving	% Daily Value*
Calories	1136.4

Total Fat 33.1g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 1.5g
Cholesterol 385.6mg	0%
Sodium 3578.8mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 10.3g	0%
Total Sugars 31.1g
Protein 151.8g	0%

Vitamin D 4.5IU	0%
Calcium 178.0mg	0%
Iron 7.1mg	0%
Potassium 2473.8mg	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: 26.7%

Protein: 54.5%

Carbs: 18.8%