Having prepped protein on hand is one of the easiest ways to may sure you’re able to have balanced meals throughout the day. I love this shredded chicken because it’s so versatile - add it salads along with an olive oil based dressing, throw it in a wrap with some avocado, or eat it straight from the fridge for a quick bridge snack.
I always recommend prepping proteins in advance because it’s the macronutrient I see most often lacking from client’s diets and it plays critical roles in our body. Protein is made of various amino acids which are the building blocks for every cell in our bodies. If that wasn’t enough, eating enough protein helps to keep our blood sugar stable, supports our immune system, and impacts our hormones.
The amount of protein a person should consume varies based on a variety of factors including their lifestyle and goals. However, I generally recommend anywhere from .75-1.0 grams per pound of body mass.
If getting enough protein is proving to be a pain point for you, consider adding this to your meal prep rotation.
Ingredients:
1 lbs chicken (breasts, thighs or a mixture)
1/2 cup of bone broth or chicken stock
Pinch of salt
Black pepper to taste
Optional seasonings: garlic powder, paprika, etc
Directions:
Place chicken breasts and stock inside slow cooker, stock should come about half way up the chicken
Season with salt, pepper and any other seasonings of choice
Cook on high for 2 hours until chicken is no longer pink and easily pulls apart
Using two forks, shred chicken inside the slow cooker. Doing so in the broth will help ensure the chicken absorbs some of the liquid and doesn’t dry out
Store in the fridge for up to 3 days