Are you looking for a convenient and healthy way to fuel your meals? Shredded chicken is a great protein source that can be used in a variety of dishes, from salads to wraps to bowls. In this article, we’ll share our top 20 favorite shredded chicken recipes for meal prep, each with its own unique flavor profile and nutritional benefits.
From classic comfort foods like tacos and burrito bowls, to international-inspired flavors like Korean BBQ and Mediterranean pita pockets, there’s something on this list for everyone. And the best part? Each recipe is easy to make in bulk and can be reheated or repurposed throughout the week, making meal prep a breeze.
In the following pages, we’ll dive into each of these 20 recipes, sharing tips, tricks, and variations to help you customize them to your taste preferences. Whether you’re a busy professional looking for a quick and easy lunch option, or a fitness enthusiast seeking healthy fuel for your workouts, these shredded chicken recipes are sure to become a staple in your meal prep routine.
Lemon Garlic Shredded Chicken with Quinoa
Brighten up your mealtime with this flavorful and nutritious recipe, featuring tender shredded chicken infused with the zesty goodness of lemon and garlic, served atop a bed of nutty quinoa.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cloves of garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– 1 cup cooked quinoa
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic, lemon juice, and olive oil.
3. Place the chicken breast in a shallow baking dish and brush with the garlic-lemon mixture.
4. Bake for 20-25 minutes or until the chicken is cooked through.
5. Shred the chicken with two forks and season with salt and pepper to taste.
6. Fluff quinoa with a fork and serve topped with shredded chicken.
Cooking Time: 30-35 minutes
Servings: 4-6
Spicy Buffalo Shredded Chicken Lettuce Wraps
Get ready for a flavorful twist on the classic buffalo chicken recipe! These spicy and tangy shredded chicken lettuce wraps are perfect for a quick lunch or snack.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup Frank’s RedHot sauce
– 2 tablespoons butter
– 2 cups shredded lettuce
– 1 cup crumbled blue cheese (optional)
– 1/4 cup chopped cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from skillet and stir in Frank’s RedHot sauce.
4. Shred chicken with two forks and return to skillet. Cook for an additional 2-3 minutes or until heated through.
5. Warm lettuce leaves by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble wraps by placing shredded chicken onto warmed lettuce, topping with blue cheese and cilantro (if using).
7. Serve immediately and enjoy!
Cooking Time: 15-18 minutes
Asian-Inspired Shredded Chicken Stir-Fry
This quick and flavorful recipe combines tender shredded chicken with crunchy vegetables and savory Asian-inspired flavors. Perfect for a weeknight dinner or lunch, this dish is ready in under 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup bell pepper strips
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a large skillet or wok, heat sesame oil over medium-high heat.
2. Add chicken breast and cook until browned and cooked through, about 5-6 minutes. Shred into bite-sized pieces.
3. In the same skillet, add soy sauce, onion, garlic, broccoli, and bell pepper. Cook for an additional 4-5 minutes or until vegetables are tender-crisp.
4. Add shredded chicken back to the skillet and stir to combine with the vegetable mixture.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.
Cooking Time: 20-25 minutes
Healthy Shredded Chicken Tacos with Avocado
Kick-start your day with a nutritious twist on traditional tacos! This recipe combines juicy shredded chicken, creamy avocado, and crunchy toppings for a flavorful and filling meal.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1 tablespoon olive oil
– 1/2 cup low-sodium chicken broth
– 1/4 cup lime juice
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 corn tortillas
– 1 ripe avocado, diced
– Chopped cilantro, for garnish
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together chicken broth, lime juice, cumin, and chili powder.
3. Add the chicken breast and marinate for at least 30 minutes or up to 2 hours.
4. Bake the chicken for 20-25 minutes, or until cooked through.
5. Shred the chicken with two forks and season with salt and pepper.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble tacos by spooning shredded chicken onto tortillas, topping with avocado, and adding optional toppings.
Cooking Time: 30-40 minutes
Shredded Chicken and Black Bean Burrito Bowls
Elevate your mealtime with this flavorful and nutritious recipe that combines tender chicken, creamy black beans, and crunchy toppings.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese (optional)
– Chopped cilantro, diced tomatoes, and avocado (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes.
3. Transfer chicken to a baking dish and top with cumin, salt, and pepper. Bake for 15-20 minutes or until cooked through.
4. Meanwhile, sauté onion and garlic in the same skillet until softened. Stir in black beans and cook for an additional 2 minutes.
5. Warm tortillas according to package instructions.
6. Assemble burrito bowls by placing chicken on top of a warmed tortilla, followed by black beans, shredded cheese (if using), cilantro, diced tomatoes, and avocado (if using).
7. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Greek Yogurt Chicken Salad with Shredded Chicken
A refreshing twist on classic chicken salad, this Greek yogurt-based recipe combines tender shredded chicken with tangy feta cheese and crunchy cucumber. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound cooked shredded chicken
– 1/2 cup plain Greek yogurt
– 1/4 cup crumbled feta cheese
– 1/2 cup diced cucumber
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the shredded chicken, Greek yogurt, and feta cheese. Mix until well combined.
2. Add the diced cucumber and chopped fresh dill. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: None required! This salad is ready in just a few minutes.
Slow Cooker Shredded Chicken with Sweet Potatoes
Slow Cooker Shredded Chicken with Sweet Potatoes Recipe
Summary: This simple and flavorful recipe combines tender shredded chicken with sweet potatoes, all cooked to perfection in a slow cooker.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Place the chicken, sweet potatoes, onion, and garlic in a slow cooker.
2. Pour in the chicken broth and sprinkle with thyme, salt, and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. When the chicken is cooked through and shreds easily with a fork, remove from heat.
5. Shred the chicken and stir to combine with the sweet potatoes.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Shredded Chicken and Veggie Soup
Warm up with a comforting bowl of this flavorful soup, packed with tender chicken, colorful vegetables, and a hint of creaminess. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 8-10 minutes.
4. Add the chicken broth and bring to a boil. Simmer for 15 minutes.
5. Stir in the heavy cream and shredded cooked chicken (or leftover roasted chicken).
6. Season with thyme, salt, and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: About 30-40 minutes.
BBQ Shredded Chicken Stuffed Sweet Potatoes
Sweet potatoes and BBQ chicken come together in a match made in heaven! This recipe combines the comfort of baked sweet potatoes with the tanginess of BBQ shredded chicken, perfect for a cozy dinner or lunch.
Ingredients:
– 4 large sweet potatoes
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped green onions, sour cream, or cheddar cheese for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. While sweet potatoes are baking, cook chicken breasts in olive oil over medium-high heat until browned on both sides and cooked through.
4. Shred chicken into bite-sized pieces and stir in BBQ sauce.
5. Once sweet potatoes are done, slice them in half lengthwise and fluff the flesh with a fork.
6. Divide the shredded chicken among the sweet potato halves and top as desired.
Cooking Time: 1 hour 15 minutes
Shredded Chicken and Spinach Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines tender chicken, nutritious spinach, and sweet bell peppers for a satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb cooked shredded chicken
– 1 cup fresh spinach leaves, chopped
– 1/2 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together chicken, spinach, cheese, and breadcrumbs.
4. Stuff each bell pepper with the chicken mixture, filling to the top.
5. Drizzle olive oil over the stuffed peppers and season with salt and pepper.
6. Place the peppers in a baking dish and bake for 30-35 minutes or until tender.
Cooking Time: 30-35 minutes
Healthy Shredded Chicken Enchiladas
Elevate your enchilada game with this healthier take on a classic recipe! This dish is perfect for a quick and easy weeknight meal that’s packed with flavor.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup cooked brown rice
– 1/4 cup black beans, drained and rinsed
– 1/4 cup chopped bell pepper
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6 whole wheat tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded reduced-fat cheddar cheese
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Shred with two forks.
3. In a separate pan, sauté bell pepper and cumin until tender.
4. In a greased 9×13-inch baking dish, arrange tortillas in a single layer.
5. Spoon chicken mixture onto each tortilla, followed by beans, brown rice, and cheese. Roll up and place seam-side down.
6. Pour enchilada sauce over rolled tortillas and top with remaining cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 30 minutes
Shredded Chicken and Avocado Wrap
This recipe is a perfect combination of flavors and textures, with tender shredded chicken, creamy avocado, and crunchy wrap. It’s an ideal snack or meal for busy days.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 large flour tortillas
– Chopped cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with cumin, salt, and pepper.
3. Bake chicken for 25-30 minutes or until cooked through.
4. Shred chicken into bite-sized pieces.
5. In a separate bowl, mix diced avocado with lime juice.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble wraps by spreading shredded chicken, avocado mixture, and chopped cilantro (if using) onto each tortilla.
Cooking Time: 30-40 minutes
Mediterranean Shredded Chicken Pita Pockets
A flavorful twist on traditional chicken pitas, these Mediterranean-inspired pockets are filled with tender shredded chicken, crispy veggies, and creamy tzatziki sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 large onion, thinly sliced
– 2 bell peppers (any color), thinly sliced
– 1 tsp dried oregano
– 1 tsp paprika
– Salt and pepper to taste
– 4 pita breads
– Tzatziki sauce (store-bought or homemade)
– Crumbly feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, garlic, oregano, paprika, salt, and pepper.
3. Add chicken breast and toss to coat.
4. Spread chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
5. Let chicken cool, then shred into bite-sized pieces.
6. In a large skillet, heat olive oil over medium-high heat. Add sliced onion and bell peppers; cook until crispy (about 10 minutes).
7. Warm pita breads by wrapping them in foil and heating in the oven for 2-3 minutes.
8. Assemble pitas by spreading tzatziki sauce on each bread, followed by shredded chicken, crispy veggies, and crumbly feta cheese (if using).
Cooking Time: 45-50 minutes
Shredded Chicken and Brown Rice Buddha Bowl
A nourishing and comforting bowl filled with tender shredded chicken, fluffy brown rice, and a medley of colorful vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked brown rice
– 1 cup mixed bell peppers (any color), sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together soy sauce and honey. Add chicken and marinate for at least 30 minutes.
3. Remove chicken from marinade, then place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through.
4. Cook brown rice according to package instructions.
5. In a large skillet, sauté bell peppers and onion in a little oil until tender. Add garlic and cook for an additional minute.
6. To assemble the bowls, place cooked chicken on top of brown rice, then add roasted vegetables.
Cooking Time: 45-50 minutes
Cilantro Lime Shredded Chicken with Cauliflower Rice
This refreshing recipe combines the bright flavors of cilantro and lime with tender shredded chicken, served atop a bed of cauliflower “rice.” Perfect for a light and healthy dinner or lunch.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups cauliflower florets
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 jalapeño pepper, seeded and finely chopped (for some heat)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides, about 5-6 minutes.
3. Transfer chicken to a baking dish and bake for an additional 15-20 minutes, or until cooked through.
4. Meanwhile, pulse cauliflower florets in a food processor until they resemble rice.
5. In the same skillet used for the chicken, add chopped cilantro and lime juice. Stir until combined.
6. Add cooked chicken to the skillet and stir until coated with the cilantro-lime mixture.
7. Serve shredded chicken atop cauliflower “rice” and enjoy!
Cooking Time: 30-40 minutes
Shredded Chicken and Kale Salad with Lemon Vinaigrette
This refreshing salad combines the creaminess of shredded chicken with the earthy sweetness of kale, all tied together with a zesty lemon vinaigrette.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken breast with salt, pepper, and your favorite herbs. Roast in the oven for 25-30 minutes or until cooked through.
3. Shred the cooled chicken into bite-sized pieces.
4. In a large bowl, massage kale leaves with olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper until tender and slightly wilted.
5. Combine shredded chicken with kale mixture. Toss to combine.
6. Serve immediately.
Cooking Time: 30 minutes
Healthy Shredded Chicken and Broccoli Casserole
This comforting casserole is a nutritious twist on the classic chicken and broccoli dish, packed with lean protein, fiber-rich vegetables, and wholesome goodness.
Ingredients:
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 3 cups broccoli florets
– 1 cup whole wheat breadcrumbs
– 1/2 cup reduced-fat cheddar cheese, shredded
– 1/4 cup plain Greek yogurt
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine chicken, broccoli, breadcrumbs, cheese, and yogurt.
3. Mix well until all ingredients are fully incorporated.
4. Transfer the mixture to a 9×13 inch baking dish coated with olive oil.
5. Sprinkle garlic powder over the top of the casserole.
6. Bake for 25-30 minutes or until golden brown and heated through.
Cooking Time: 25-30 minutes
Shredded Chicken and Zucchini Noodles
This recipe combines the flavors of shredded chicken with the deliciousness of zucchini noodles, making for a quick and healthy meal option. Perfect for a weeknight dinner or a light lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 medium zucchinis
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the zucchinis in a spiralizer or using a vegetable peeler to create noodles.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
4. Add the garlic, oregano, salt, and pepper. Cook for 1 minute.
5. Add the shredded chicken to the skillet and stir to combine with the onion mixture.
6. Simmer for 2-3 minutes or until heated through.
7. Serve the chicken mixture over the zucchini noodles and top with Parmesan cheese (if using).
Cooking Time: 15-20 minutes
Teriyaki Shredded Chicken with Stir-Fried Veggies
Get ready for a flavorful and effortless meal! This recipe combines tender shredded chicken with a sweet and savory teriyaki sauce, served with a colorful medley of stir-fried veggies.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp vegetable oil
– 1 onion, sliced
– 2 bell peppers (any color), sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together teriyaki sauce, soy sauce, and brown sugar.
3. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and cook until cooked through, about 5-7 minutes per side.
5. In a separate pan, heat the remaining 1 tbsp of vegetable oil. Add the sliced onion, bell peppers, and garlic; stir-fry until tender, about 3-4 minutes.
6. Serve the chicken with the stir-fried veggies and garnish with chopped green onions if desired.
Cooking Time: Approximately 20-25 minutes
Shredded Chicken and Quinoa Stuffed Tomatoes
A flavorful and nutritious twist on traditional stuffed tomatoes, this recipe combines the comfort of shredded chicken with the nutty goodness of quinoa and fresh herbs.
Ingredients:
– 4 large tomatoes
– 1 cup cooked shredded chicken breast
– 1/2 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/4 cup grated cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes, scoop out the insides, and place them in a baking dish.
3. In a bowl, mix together the shredded chicken, cooked quinoa, parsley, and cheese (if using).
4. Stuff each tomato with the chicken-quinoa mixture, mounding it slightly.
5. Drizzle olive oil over the tomatoes and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the tomatoes are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Summary
Get ready to meal prep like a pro with these 20 delicious and healthy shredded chicken recipes! From classic dishes like tacos and burrito bowls, to international-inspired meals like Asian stir-fry and Mediterranean pita pockets, there’s something for everyone. Recipes include Lemon Garlic Shredded Chicken with Quinoa, Spicy Buffalo Shredded Chicken Lettuce Wraps, and many more. Perfect for busy weeknights or meal prep Sundays, these recipes are quick, easy, and packed with nutritious ingredients. Try them out and elevate your mealtime game!
