Shredded Chicken goes on EVERYTHING!
Do you love to cook? If you’re anything like me, the answer is “I used to back when I had time and before it was compulsory.” These days, I’m all about easy meal prep that I don’t have to do very frequently. My absolute go-to is shredded chicken breasts.
All you do is get a family size pack of chicken breasts, and put them in the Instant Pot with a couple cups of chicken broth (I’m not giving specifics because I don’t measure — just dump it on in there, err on the side of more if you’re not sure.) You can also add some spices if you like. Cook on high pressure for 45 minutes. Sometimes I do a fast release, and sometimes I forget about it for a couple hours and let it slow release and then sit there on warm. (Yeah, it really is this low-effort.) The chicken will pull apart with a fork. I get out my food scale and divide the chicken into 4 ounce portions and freeze the porti until I’m ready to use them.
There are so many things you can do with this chicken. Here are some ways to try it:
With roasted veggies (shown below)
In an omelette with some fried onions and peppers and cheese
In tacos
With steamed veggies (easiest meal prep in the world -- heat up some of those steam-in-bag veggies, and heat up the chicken in the microwave for a minute or so. Combine and DONE.)
In chicken salad. I finely chop some carrots, mix with chicken, salt and pepper, one tablespoon of mayo and 2 tablespoons of guacamole. Delish.
What I love most about this is it’s quick, it’s easy, it lasts a long time, doesn’t take a lot of effort, is a great source of lean protein, can go with anything, and by dividing it into 4 oz portions, I know exactly how much I’m eating.
And because I don’t love food waste, you can keep that chicken broth in the instant pot, leave some of that shredded chicken in there as well, add some diced veggies and maybe some noodles or corn, and cook it on high pressure for another 20 minutes to make some great soup!
