I like to try to have at least one or two proteins cooked for the week Sunday night or Monday night so I can use them either for snacks on the go or fast dinners. This week I cooked up some shredded chicken to have available. This comes in really handy! In addition to having a protein on hand, I try to prep a few of my vegetables early in the week as well. One of my favorite combos is a yam, parsnip and turnip shredded (which I used here). This helps make meal-time quick and easy, not to mention clean up becomes a breeze.
Ingredient line up:
1 bunch of kale
2 chicken breasts
1/2 cup chicken broth or beef broth
Sea salt & pepper to taste
1 tsp of fat
*Pre-cooked shredded chicken:
Add chicken breasts to crock pot with the chicken or beef broth. Sprinkle a little sea salt and pepper and set it to low for 5-6 hours or high for 2-3 hours. Pull out and shred with a fork.
Peel and slice into spears (parsnip/turnip/yam). Use food processor to shred. I like to alternate the vegetables to make the mixture somewhat even if I don’t plan to use all of them at one time.
Directions creating the quick eats bowl:
Rinse & cute kale, remove spines
Sauté kale and 2 cups of shredded vegetables in a pan of melted fat for about 7-10 minutes or until cooked through
Add in chicken and serve up.
Tasty toppings include: avocado, salsa, hot sauce, olives