Simplify Your Week with This Easy Shredded Chicken Recipe

Ruby Cooke
Jul 16
2 min read

Ever been personally victimised by pre-cooked chicken that smells like a sweaty gym sock? Same. Here’s my go-to method for juicy, shredded chicken breast that won’t ruin your meal prep week along with your love of chicken!

Why boil and shred chicken?

Boiling chicken might sound basic, but it’s actually one of the easiest ways to prep a lean, versatile protein for the week. It’s quick, needs no fancy gear, and the result is a blank canvas ready to be flavoured however you like.

What you will need:

400g boneless, skinless chicken breasts
Water (enough to cover the chicken)
Salt (a generous pinch)
Herbs & spices (optional... but worth it, see my seasoning combo below)

Seasoning Combo:

1 pinch dried sage
1 pinch dried basil
2 garlic cloves
2 bay leaves

Servings: 4

This is based on 100g of chicken breast per meal, 31g protein, for 6 days prep. Change these serving or amount of chicken depending on your meal plan or own nutrition requirements.

Don't Skip the Salt.

Salt isn’t just about taste. It helps:

Make the chicken actually taste like something
Keep it juicy
Tenderise the texture
Let flavour soak all the way through

The Boiling Process:

1. Brine (optional): Soak chicken in salted water for 30 minutes to boost juiciness.

2. Season the water: Add salt plus sage, basil, cloves and bay leaves to a pot of water. Bring to a boil, then lower to a simmer.

3. Add the chicken: Place the breasts in and simmer gently for 20–30 minutes. No raging boil, or you’ll get tough meat.

4. Check for doneness: Chicken should reach 75°C (165°F) inside. (I eyeball it, but use a kitchen thermometer if you like)

5. Rest and store: Let the chicken rest before slicing or shredding. Cool completely before refrigerating (good for 4 days) or freezing (up to a month).

Make use of your prep:

Here are some easy, delicious ways to use your chicken:

Chicken Salad Sandwich: Shred and pile on bread with cream cheese, chutney, carrot, lettuce, tomato, beetroot & sprouts.
Burrito Bowl: Mix chicken with taco seasoning. Serve over rice with avocado, beans, corn, capsicum, lettuce & salsa.
Peri-Peri Pita: Toss chicken with peri-peri sauce. Stuff into pita with cream cheese, pineapple, tomato, cucumber & mayo.