Low Sodium Shredded Chicken with Vegetables

Elevate your weeknight dinners with this hearty and wholesome Low Sodium Shredded Chicken with Vegetables recipe, a perfect balance of flavor and nutrition. Tender, shredded chicken breasts are combined with a vibrant medley of colorful vegetables, including carrots, bell peppers, and broccoli, all simmered in a fragrant, low-sodium chicken broth infused with garlic, thyme, and paprika. With just 15 minutes of prep time and a total cook time of 35 minutes, this dish is both quick and easy to make, making it ideal for busy schedules. Olive oil adds a touch of richness, while a garnish of fresh parsley ties everything together beautifully. Serve it hot for a comforting, low-sodium meal that’s full of flavor and perfect for a health-conscious lifestyle. Great for meal prep, this gluten-free recipe is a versatile, family-friendly dinner option that everyone will enjoy!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 2 sliced carrots
• 1 medium, sliced bell pepper
• 2 cups broccoli florets
• 1 cup low-sodium chicken broth
• 0.5 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Add the chicken breasts and cook for about 5-7 minutes on each side, or until they are fully cooked and a meat thermometer reads 165°F (74°C).

Step 3

Remove the chicken from the skillet and set aside to cool slightly.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 5

Add the chopped onion and sauté for 3 minutes until it becomes translucent.

Step 6

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 7

Add the sliced carrots, bell pepper, and broccoli florets to the skillet. Sauté the vegetables for about 5 minutes, until they start to become tender.

Step 8

Pour in the low-sodium chicken broth, and season with ground black pepper, dried thyme, and paprika.

Step 9

Bring the mixture to a simmer and cook for another 5 minutes, allowing the flavors to meld and the vegetables to become fully tender.

Step 10

While the vegetables are simmering, shred the cooked chicken breasts using two forks.

Step 11

Add the shredded chicken back into the skillet with the vegetables, stirring to combine and heat through.

Step 12

Garnish with chopped fresh parsley before serving.

Step 13

Serve hot and enjoy your healthy low sodium meal!

Nutrition Facts

Serving size	(1204.3g)

Amount per serving	% Daily Value*
Calories	1183.6

Total Fat 45.8g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 482.7mg	0%
Total Carbohydrate 37.9g	0%
Dietary Fiber 10.9g	0%
Total Sugars 14.1g
Protein 153.6g	0%

Vitamin D 4.5IU	0%
Calcium 228.3mg	0%
Iron 8.3mg	0%
Potassium 1843.2mg	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: 35.0%

Protein: 52.1%

Carbs: 12.9%