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A simple and easy chicken dinner recipe for beginners displayed on a kitchen counter.

Easy 3-in-1 Shredded Chicken Meal Prep

This recipe provides a versatile shredded chicken base that can be used to create three different meal options: tacos/burrito bowls, chicken salad sandwiches/wraps, or chicken and veggie pasta/soup. It's perfect for meal prepping and offers a delicious way to enjoy chicken throughout the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Boneless, Skinless Chicken Breasts or Thighs
  • 4 cups Chicken Broth or Water
  • 1 Yellow Onion quartered
  • 2-3 Garlic cloves, smashed
  • 1 Bay Leaf optional
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
For Meal 1 (Tacos/Burrito Bowls)
  • Taco seasoning
  • Tortillas
  • Salsa
  • Cheese
  • Lettuce
  • Avocado
  • Sour cream
For Meal 2 (Chicken Salad)
  • Mayonnaise or Greek yogurt
  • Celery finely chopped
  • Red onion finely chopped
  • Lemon juice
  • Bread/lettuce cups/wraps
For Meal 3 (Pasta/Soup)
  • Cooked pasta
  • Marinara sauce
  • Steamed broccoli or spinach
  • Soup base

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Two forks
  • Stand mixer (optional)

Method
 

Prepare Shredded Chicken Base
  1. Pat the chicken breasts or thighs dry with a paper towel.
  2. Place chicken in a large pot with broth, onion, garlic, bay leaf, salt, and pepper; ensure the liquid mostly covers the chicken.
  3. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes until cooked through (165°F/74°C) and easily shredded.
  4. Remove chicken, discard aromatics from broth, and save the broth if desired.
  5. Once slightly cooled, use two forks or a stand mixer to shred the chicken.
  6. Your shredded chicken base is now ready to use immediately or store for later.
Meal 1: Classic Chicken Tacos/Burrito Bowls
  1. Warm shredded chicken with taco seasoning and a splash of water or broth.
  2. Serve in tortillas with toppings like salsa, cheese, lettuce, avocado, and sour cream, or over rice for a burrito bowl.
Meal 2: Quick Chicken Salad Sandwiches/Wraps
  1. After cooling, mix shredded chicken with mayonnaise or Greek yogurt, chopped celery, red onion, salt, pepper, and lemon juice.
  2. Serve on toasted bread, in lettuce cups, or in a whole wheat wrap.
Meal 3: Easy Chicken & Veggie Pasta or Soup Booster
  1. Toss shredded chicken with cooked pasta, marinara sauce, and steamed broccoli or spinach for a quick pasta dish.
  2. Alternatively, add it to soup with rice for a hearty bowl.
Storing and Reheating
  1. Store shredded chicken in an airtight container in the refrigerator for up to 3-4 days; freeze for up to 2-3 months.
  2. Thaw frozen chicken overnight in the refrigerator; reheat gently in the microwave or on the stovetop until 165°F (74°C).

Notes

This recipe is highly versatile! Adjust seasonings and additions to your personal taste. The cooking liquid can be strained and used as a flavorful chicken broth for other dishes. Always ensure chicken is cooked to an internal temperature of 165°F (74°C).