Shredded Chicken Recipes

Cauliflower Fiesta Bowls

Ingredients

4 oz chicken breast, cooked and shredded

1 bag cauliflower rice

1 small onion, chopped

2 garlic cloves, minced

1 TBS olive oil

1 13oz can diced tomatoes

1 4oz can chopped green chiles

1 13oz can black beans, rinsed and drained

1 handful cilantro, chopped

juice of 1 lime

1/2 C shredded dairy-free cheddar cheese, like Trader Joe's Shredded Almond Cheese

1 avocado diced

1 C fresh pico de gallo

taco seasoning packet

Instructions

1.  Prepare cauliflower rice according to package directions.Set aside.

2.  In a pan, heat the olive oil and add the garlic and onion. Stir over medium heat until onion softens, then add cauliflower rice, lime juice, cilantro, tomatoes, chiles, beans and shredded chicken. Stir to combine, then add dairy free cheddar cheese. Stir until cheese melts.

3.  Serve the rice mixture with avocado and salsa on top.

Lemon Chicken Soup

Ingredients

8oz cooked and shredded chicken 

8 C low sodium organic broth

4 large carrots, sliced

1 fennel bulb, chopped

2 cloves garlic, minced

1/3 C lemon juice, fresh squeezed

1 TBS fresh dill

Directions

1.  In a soup pot, warm 1 TBS oil over medium heat and add carrots, fennel and garlic.  Stir and cook for 5-6 minutes, then add broth and chicken.  Bring to a low boil then turn the heat down and let it simmer for 20-25 minutes.  

2.  Stir in lemon juice and fresh dill and season with salt and pepper to taste.  Serve immediately.

5 Ingredient Mexican Chicken Soup

Ingredients:

8oz cooked and shredded chicken breast

1 jar salsa verde of your choice

1 can white beans, rinsed and drained

6 C low sodium organic broth

1 bunch cilantro, chopped

Directions:

1.  In a soup pot, heat chicken, salsa, white beans and broth together and bring to a slow boil.  Let it cook for 5-8 minutes, then you can serve it with cilantro as a garnish, or add dairy-free shredded cheese.  (The longer you let this sit for, the better the flavors are).