Make-Ahead Shredded Chicken Breast

Gluten Free
Dairy Free
Health score
5%
Make-Ahead Shredded Chicken Breast
90 min.
12
219kcal

Suggestions


Are you looking for a versatile and delicious meal prep option that fits perfectly into your busy lifestyle? Look no further than this Make-Ahead Shredded Chicken Breast recipe! Not only is it gluten-free and dairy-free, but it also packs a punch with 219 calories per serving, making it an ideal choice for health-conscious individuals.

This recipe is designed to serve up to 12 people, making it perfect for family gatherings, meal prepping for the week, or even for a cozy dinner with friends. The succulent, shredded chicken can be used in a variety of dishes, from salads and wraps to tacos and casseroles, ensuring that you never get bored with your meals.

With just a handful of simple ingredients, including bone-in, skin-on chicken breasts, garlic salt, lemon pepper seasoning, and dried basil, you can create a flavorful and juicy chicken that will elevate any dish. The cooking process is straightforward, allowing you to enjoy the delightful aroma of roasted chicken wafting through your kitchen while you prepare other components of your meal.

Once cooked and shredded, this chicken can be stored in freeze-safe bags or containers, making it a convenient option for those busy weeknights when you need a quick and satisfying meal. So, roll up your sleeves and get ready to impress your family and friends with this easy, make-ahead shredded chicken that’s sure to become a staple in your kitchen!

Ingredients

  • lb skin-on chicken breasts bone-in (6 to 8)
  • teaspoon garlic salt 
  • teaspoon lemon pepper 
  • teaspoon basil dried
  • tablespoon vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • aluminum foil

Directions

  1. Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. Trim excess fat from chicken breasts. Loosen skin without removing from breasts. In bowl mix garlic salt, lemon pepper and basil; sprinkle or rub onto breast meat.
  2. Replace skin over breasts; brush with oil.
  3. Place in foil-lined pan.
  4. Bake uncovered 45-55 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°).
  5. Remove from oven and cool 15 minutes.
  6. Remove skin from the chicken, then separate the meat from the bones.
  7. Shred chicken with 2 forks and cool completely.
  8. Divide chicken by 1-, 2- or 3-cup quantities into freeze-safe resealable bags or containers. Label and freeze up to 2 months.

Nutrition Facts

Calories219kcal
Protein47.52%
Fat52.2%
Carbs0.28%

Properties

Glycemic Index
2.67
Glycemic Load
0.02
Inflammation Score
-2
Nutrition Score
9.4469566410003%

Nutrients percent of daily need

Calories:218.68kcal
10.93%
Fat:12.33g
18.97%
Saturated Fat:3.39g
21.22%
Carbohydrates:0.15g
0.05%
Net Carbohydrates:0.07g
0.03%
Sugar:0g
0%
Cholesterol:77.41mg
25.8%
Sodium:270.09mg
11.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.26g
50.51%
Vitamin B3:11.99mg
59.95%
Vitamin B6:0.64mg
32.13%
Selenium:20.09µg
28.7%
Phosphorus:210.96mg
21.1%
Vitamin B5:0.98mg
9.76%
Magnesium:31.12mg
7.78%
Potassium:270.55mg
7.73%
Vitamin B12:0.41µg
6.85%
Zinc:0.98mg
6.51%
Vitamin B2:0.1mg
6.12%
Iron:0.99mg
5.49%
Vitamin B1:0.08mg
5.1%
Vitamin K:3.79µg
3.61%
Vitamin D:0.48µg
3.23%
Vitamin E:0.43mg
2.87%
Manganese:0.05mg
2.58%
Copper:0.05mg
2.56%
Vitamin A:101.93IU
2.04%
Calcium:16.03mg
1.6%
Folate:5.13µg
1.28%