Boiled Chicken Breast
Super simple boiled chicken is the way to go for simple moist chicken you can add to other recipes or eat on a salad!
Servings: 8 servings
Cost: 15
Equipment
Ingredients
- 2 tbsp olive oil
- 4 chicken breasts
- 3 cups chicken bone broth
- 1 tsp Italian herbs seasoning mix
- 2 tsp celtic sea salt
- 2 tsp fresh cracked pepper
- 1 tbsp garlic powder
- 1 tsp turmeric
- 1 tsp sweet paprika
- 1 chicken bouillon cube
Instructions
- Add all ingredients to a large pot with a tight-fitting lid.
- Arrange chicken so it is submerged in stock.
- Place lid on pot and cook on low, gently boiling for 30-45 minutes - until chicken is fork tender and the internal temperature is 165 degrees.
- Watch to make sure too much stock doesnt evaporate - if it does before chicken is soft, add a little water to the pot.
- Place chicken breasts in stand mixer with paddle attachment, and bet on low for 30-40 seconds, until chicken is shredded.
- While shredding chicken, bring excess cooking liquid to a boil and reduce for 5-10 minutes. Don't over reduce, but boil off some of the excess.
- Toss shredded chicken in boiled liquid from pot, up to 1 cup (toss anything over 1 cups worth so you don't have soggy chicken - but do save some liquid to prevent dry chicken.)
- Serve immediately or portion for the week and refrigerate.
Nutrition
Serving: 4-6 oz chicken | Calories: 173kcal | Carbohydrates: 2g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1160mg | Potassium: 466mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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