Shredded Chicken with Summer Veggies - Ready to Eat Dinner

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Shredded Chicken with Summer Veggies - Ready to Eat Dinner

Christine
The Cook
2 Servings
8 Ingredients
3 Comments
Chicken seasoned with garlic, parsley and brimming with flavors bursting from fresh, in-season vegetables makes this an absolutely delicious meal that happens to be Whole30 compliant too!
2 Servings
8 Ingredients
3 Comments

Ingredients

  • 1 tablespoon Coconut Oil
  • ½ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 4 cups slice Zucchini
  • 2 ⅔ cups slice Carrot
  • 1 cup halve Cherry Tomatoes
  • 4 cups cook and shred Chicken, Boneless Breasts
  • ¼ cups chop Parsley, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet, melt coconut oil over medium-high heat.
  2. Add onions and sauté until they begin to caramelize.
  3. Add garlic, zucchini, and carrots and cook until tender.
  4. Add cherry tomatoes and chicken and cook until warm. Top with parsley.
  5. Let cool.
  6. Divide mixture into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat in microwave for 2 minutes.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet, melt coconut oil over medium-high heat.
  2. Add onions and sauté until they begin to caramelize.
  3. Add garlic, zucchini, and carrots and cook until tender.
  4. Add cherry tomatoes and chicken and cook until warm. Top with parsley.

Nutrition Facts

Servings Per Recipe
2 Servings
Serving Size
1 Cup
Amount Per Serving
Calories
674
Total Fat
18g
Cholesterol
238mg
Sodium
353mg
Potassium
2123mg
Total Carbohydrates
31g
Fiber
8g
Sugar
15g
Protein
93g
WW+ Points
16
Zone Blocks
13 Protein 6 Fat 3 Carbs

3 Comments

Join the discussion
  1. This dish is amazing!! I made three batches to freeze, and we ate one batch before it made it to the freezer. I wish I had made more!
    We followed the recipe exactly and I wouldn’t change a thing. I did season the chicken with salt, pepper, and garlic powder before I baked and shredded it.
    I think I’ll cook up some more batches this weekend. We have company coming next weekend, and I will probably serve this (it’s that good!).

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