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High Protein Low Calorie Shredded Chicken Recipe - Simple, Juicy, and Meal-Prep Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth (or water with 1/2 teaspoon salt)
  • 1 tablespoon olive oil (optional, for extra moisture)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1 bay leaf (optional, for aroma)
  • Juice of 1/2 lemon (optional, brightens flavor)

Method
 

  1. Prep the pot: Add broth, olive oil, salt, pepper, garlic powder, onion powder, paprika, and bay leaf to a medium pot. Stir to combine.
  2. Add the chicken: Place chicken breasts in a single layer. The liquid should come about halfway up the sides. Add a splash more water if needed.
  3. Simmer gently: Bring to a light simmer over medium heat. Cover, reduce heat to low, and cook 12–16 minutes, depending on thickness.
  4. Check doneness: Chicken is done at an internal temperature of 165°F (74°C). If not there yet, cook a few more minutes.
  5. Rest and shred: Remove chicken to a plate and rest 5 minutes. Shred with two forks (or use a mixer on low for 20–30 seconds).
  6. Moisten and brighten: Return shredded chicken to the pot with 2–4 tablespoons of the cooking liquid. Squeeze in lemon juice. Toss to coat and taste for seasoning.
  7. Serve or store: Use right away, or cool completely before refrigerating or freezing.