As much as I love spending time in the kitchen, I love spending time doing many other things, as well. And when my week is busy or I have other things I need to accomplish, efficiency in the kitchen can make or break my progress.
Spending a few minutes to make and shred some chicken breasts can provide you with a quick protein option to use to build many different meals. You can do enough for a week of dinners, lunches, or just extra to freeze and be able to pull out on hectic nights. I usually keep shredded chicken in a glass container in the refrigerator for about five days, but obviously use your own discretion on that. If you want to freeze it, simply place the chicken in a thin layer on a parchment lined baking sheet and place in the freezer. Once it is frozen, it can be kept in a plastic storage bag until you’re ready to use it. This way, you can remove only as much as you need for a meal and keep the rest for the future.
Here are some meal ideas featuring shredded chicken-
- Teriyaki Rice Bowls– mix chicken with your favorite teriyaki recipe or store-bought sauce and serve over rice, alongside steamed broccoli or carrots.
- BBQ Chicken Sandwiches– mix chicken with your favorite BBQ sauce and serve with buns. Top with coleslaw and serve with fruit and chips.
- Chicken Tacos– saute chicken in some butter with salt, pepper, oregano, granulated onion and garlic, cumin, and chili powder. Serve on a fresh corn tortilla. Top with queso fresco, slaw, cilantro, chives, sour cream, and avocado.
- Baked Potatoes– saute or broil chicken in some butter and hot sauce. Serve on top of a baked potato, with bacon, cheese, sour cream, and chives.
- Chicken Fried Rice– fry rice (leftover works best), chicken, and leftover or frozen veggies in a skillet with some rice wine vinegar and soy sauce. Top with a soft boiled egg and a drizzle of toasted sesame oil.
- Chicken Salad– sprinkle shredded chicken onto a bed of your favorite greens. Top with cheese, bacon, croutons, fresh or dried fruit, nuts, and dressing.
- Eggroll in a Bowl– saute chicken with grated carrot, cabbage, and leeks. Drizzle with soy sauce and toasted sesame oil and sprinkle with sesame seeds.
- Chicken Salad Sandwich– mix chicken with mayo, diced celery and walnuts, and dried cranberries. Pair with fresh sourdough and fruit.
- Nachos– place tortilla chips on a parchment lined baking sheet. Top with refried beans, chicken, and cheese. Broil until the cheese is melted and beginning to brown. Dollop salsa, guacamole, and sour cream on top.
