Low Carb Shredded Chicken Dinner

Marinating the Chicken In a bowl, combine olive oil, paprika, garlic powder, onion powder, black pepper, and salt. Add chicken breasts to the mixture, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour or overnight for enhanced flavor.

Cooking the Chicken Heat a skillet over medium-high heat. Add marinated chicken breasts and cook for 6-8 minutes per side until fully cooked. Remove from the skillet and shred the chicken using two forks.

Preparing the Vegetables In the same skillet, add 1 tablespoon of olive oil. Saute bell pepper, onion, zucchini, and cherry tomatoes until tender. Season with salt and pepper to taste.

Making the Sauce In a small saucepan, combine chicken broth, soy sauce, lemon juice, and xanthan gum. Bring to a simmer and stir until the sauce thickens.

Assembling the Dish Place the shredded chicken on a plate, top with sauteed vegetables, and drizzle with the prepared sauce. Garnish with fresh parsley and serve with lemon wedges on the side.