The one thing I make every week - shredded chicken
Yup, that’s right. I make shredded chicken every week. It’s so easy to make and so versatile. It’s a staple for every paleo, pegan or keto diet, I’d say. I can pair it with some veggies, I can throw it in a buddha bowl, or it can go on top of a salad.
Here are 2 ways to prepare it - on the stovetop or in a slow cooker. I am partial to the slow cooker version, because I can just walk away and it works with frozen chicken, too.
2 tsps Sea Salt
1 lb Chicken Breast (skinless, boneless)
Bring a pot of water to a boil with the salt. Reduce to a gentle simmer, add chicken and cover. Let simmer until chicken is cooked through, about 15-20 minutes.
Remove chicken and shred into pieces using two forks.
Slow Cooker Version - Add chicken breast, salt and 1 Tbsp of olive oil to slow cooker. Cook on high for 2-3 hours. You can add other spices, such as black pepper, turmeric, cumin, etc. Or try it with my Cleaned-Up BBQ Sauce.
Serve it With - A buddha bowl, a salad or veggies
Leftovers - Store covered in the fridge up to 3 days. Freeze in an airtight bag for up to 6 months.
If you have prediabetes, high blood sugar levels or are dealing with insulin resistance, give this recipe a try. You won’t be disappointed, and your health will thank you. For direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.