You may add shredded chicken to soups, tacos, sandwiches, or even salads as a standalone protein source. If you bake some chicken breasts, drizzle them with some olive oil, and then shred them with a hand mixer, you’ll have perfectly shredded chicken. With a total time commitment of only over 30 minutes, it’s a great choice for recipes that call for lunch or supper on the go.
What’s in it?
Two tablespoons of olive oil, two to three pounds of skinless, boneless chicken breasts, salt and pepper to taste
WHAT TO DO BELOW
and set oven temperature to 350ºF.
Place the chicken breasts in the oven. The chicken breasts should not touch, so be sure to stretch them widely.
Add salt and pepper to the chicken breasts before coating them with olive oil.
After 25–35 minutes of baking, or until the chicken reaches an internal temperature of 165ºF, transfer it to the oven.
After taking the chicken out of the oven, let it aside to cool for a few minutes.
You may use a hand blender or two forks to shred the chicken.
NOTES AND TIPS
*Do not use enormous 1 pound chicken breasts; this recipe calls for 4 to 6 medium-sized breasts. The chicken breasts’ size is a major factor in determining the cooking time. Cooking time is directly proportional to breast size.
