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Lunch | Dinner

Basic Shredded Chicken

  • 5 Mins

    Prep Time

  • Varying

    Cook Time

  • 8

    Servings

  • 33

    Calories

  • 1g

    Fat

  • 0g

    Carbs

  • 6g

    Protein

Recommended For:

Crohn’s Disease & Ulcerative Colitis

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Ingredients

  • 2 lb Chicken Breast
  • ½ Cup Chicken Bone Broth
  • Salt and Pepper, to taste

What You’ll Need

  • Instant Pot, Slow Cooker, or Large Skillet with Lid

  • Measuring Cups

  • Cutting Board

  • Tongs

  • Fork

Instructions

  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Sauté Chicken Add 2 tablespoons of olive oil to a large skillet. Heat over medium-high heat. Add the chicken and sauté for 3 minutes, then turn the chicken over.

  • 3.

    Add Bone Broth & Let Cook Add the bone broth and salt and pepper. Cover with a lid and reduce heat to medium-low. Cook for 15-20 minutes.

  • 4.

    Remove Chicken From Skillet Once chicken is thoroughly cooked and no longer pink in the middle, use tongs to remove the chicken from the skillet and place on a cutting board.

  • 5.

    Shred Chicken Use a fork to shred the chicken. Chicken can be used throughout the week, or frozen for up to one month.

  • 6.

    Wash Hands Wash hands with soap and water.

Recipe created by Meijer Chefs

Nourishment Notes

Chicken

Chicken is a lean source of protein and may provide your body with the building blocks it needs to build healthy cells.

Remission Remix

  • Serve with a Salad

    Serve shredded chicken on top of a green salad for a nutritious and protein packed meal.

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