Shredded Chicken with Summer Veggies

Let's Cook

Ingredients

2 servings
  • 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

Freezer Containers

  • 1 Gallon Freezer Bag

Directions

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

Freezing Directions

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

Serving Day Directions

Heat in microwave for 2 minutes.

Nutritional Information

1 serving = 1 Cup
  • 674 Calories
  • 18g Fat
  • 238mg Cholesterol
  • 353mg Sodium
  • 2123mg Potassium
  • 31g Carbs
  • 8g Fiber
  • 15g Sugar
  • 93g Protein
  • 16 WW+ Points
  • Zone Blocks: 13 Protein 6 Fat 3 Carbs

About This Recipe

Chicken flavored with garlic, parsley and flavors bursting from fresh, in-season vegetables makes this an absolutely delicious meal that just happens to be Whole30 compliant!

Meet The Cook

Christine is a busy mom with a house full of boys. She tries to keep those boys full while following a Paleo diet and loves to stay active and Crossfit. Since she’s always making a mess in the kitchen, that also means she spends a ton of time cleaning it!

Published:

OAMM Cook Christine

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