Sugar-Free Shredded Chicken with Vegetables

Healthy, hearty, and bursting with flavor, this Sugar-Free Shredded Chicken with Vegetables recipe is your go-to for a wholesome, low-carb dinner. Perfectly tender chicken breasts are gently simmered and shredded before being combined with a medley of vibrant, nutrient-packed vegetables like red bell pepper, zucchini, and broccoli. Sautéed with garlic and onion in olive oil and seasoned with paprika, oregano, and optional red pepper flakes, this dish delivers a satisfying kick without any added sugars. Quick and convenient with just 15 minutes of prep time, this one-skillet meal is perfect for busy weeknights. Serve it on its own or pair it with quinoa or brown rice for a balanced, family-friendly option that’s high in protein, naturally gluten-free, and packed with bold, savory flavors.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 2 cups Broccoli florets
• 1 cup Low-sodium chicken broth
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 1 teaspoon Paprika
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Place the chicken breasts in a large pot or saucepan. Add the chicken broth and enough water to cover the chicken by about an inch.

Step 2

Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes or until the chicken is fully cooked and no longer pink inside.

Step 3

Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks and set aside.

Step 4

While the chicken is cooking, prepare the vegetables: chop the onion, mince the garlic, slice the red bell pepper and zucchini, and separate the broccoli into florets.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.

Step 6

Add the red bell pepper, zucchini, and broccoli florets to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Step 7

Add the shredded chicken to the skillet with the vegetables. Season with salt, black pepper, paprika, dried oregano, and crushed red pepper flakes, if using.

Step 8

Stir everything together and cook for an additional 3-5 minutes until the chicken is heated through and the vegetables are fully cooked.

Step 9

Taste and adjust the seasoning, if necessary. Serve hot, either on its own or over a bed of quinoa or brown rice for a satisfying meal.

Nutrition Facts

Serving size	(1279.7g)

Amount per serving	% Daily Value*
Calories	1043.4

Total Fat 42.7g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 1590.3mg	0%
Total Carbohydrate 43.0g	0%
Dietary Fiber 13.6g	0%
Total Sugars 18.8g
Protein 122.8g	0%

Vitamin D 3.5IU	0%
Calcium 228.2mg	0%
Iron 7.6mg	0%
Potassium 2000.4mg	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: 36.7%

Protein: 46.9%

Carbs: 16.4%