9 Healthy Meals With Shredded Chicken (Easy & High Protein)

Let’s be honest when dinner feels like a chore and you’re running on fumes, shredded chicken might be the one ingredient standing between you and another expensive DoorDash order. It’s affordable, flexible, and ready to transform into a dozen meals with barely any effort.

I always keep a batch of cooked shredded chicken in the fridge because it makes healthy eating doable during the week. Whether you’re a meal-prepper, feeding a family, or just trying to keep your blood sugar stable, shredded chicken is a total workhorse in the kitchen.

In today’s post, I’m rounding up 9 easy, delicious shredded chicken meals that are perfect for meal prep and won’t leave you bored or reaching for the chips 20 minutes later.

Healthy Meals With Shredded Chicken

If you’ve ever wondered if shredded chicken is healthy, it absolutely is. Especially when you’re using boneless skinless chicken breast or chicken thighs cooked at home (no additives, no weird oils). Shredded chicken is high in protein, low in fat, and a clean slate for bold flavors.

This post includes meals that are:

• High in protein
• Blood-sugar supportive
• Quick to prepare (mostly under 30 minutes)
• Easy to batch and reheat
• Totally kid and leftover-friendly

So let’s get into it

Is Shredded Chicken Healthy?

Short answer: YES. When you cook it simply boiled, baked, slow cooked, or pressure cooked shredded chicken is a nutrient-dense protein source. It’s naturally low in saturated fat and packed with:

• B Vitamins (especially niacin and B6)
• Selenium and phosphorus
• High-quality protein (about 26g per 3 oz serving)

It’s also great for balancing blood sugar levels when paired with fiber-rich carbs, veggies, and healthy fats.

How to Make Shredded Chicken

Here are a few methods I use, depending on what I’ve got time and energy for:

1. Instant Pot

Cook chicken breasts with chicken broth, garlic, and onion powder on high pressure for 10 minutes. Natural release. Shred with forks to pull.

2. Slow Cooker

Add chicken, broth, and seasonings. Cook on low for 6 hours or high for 3–4. Shred and portion.

3. Boiled

Place boneless skinless chicken breasts in boiling water with salt and garlic. Simmer 12–15 minutes. Cool slightly and shred.

4. Oven-Roasted

Drizzle chicken with olive oil, season generously, and bake at 400°F for 25–30 minutes. Let rest, then shred.

Make a batch of shredded chicken and store in the fridge for up to 4 days or freeze in portions. It’s truly one of the easiest proteins to batch cook.

1. Buffalo chicken stuffed sweet potatoes

This one’s bold, comforting, and perfect for meal prep.

Why I love it: It’s the ideal mix of spicy, creamy, and nourishing. Sweet potatoes give you complex carbs and fiber, while buffalo chicken brings the flavor without the crash.

Ingredients

• 2 medium/Large sweet potatoes
• 1–1½ cups shredded chicken
• 2–3 tbsp hot sauce (Frank’s Red Hot is a great clean option)
• 1 tbsp Greek yogurt or avocado mayo
• ½ avocado, sliced
• 1 green onion, chopped
• Optional: 1 cup broccoli florets (for roasting)

Instructions

Step 1: Preheat the oven to 400°F. Wash and pierce sweet potatoes, then place them on a lined baking tray.

Step 2: Roast for 40–45 minutes or until fork-tender.

Step 3: While the potatoes are roasting, mix shredded chicken, hot sauce, and Greek yogurt in a bowl.

Step 4: Optional: Toss broccoli with olive oil, salt, and pepper, and roast for the last 20 minutes on the same tray.

Step 5: Once sweet potatoes are done, slice them open and stuff with buffalo chicken.

Step 6: Top with sliced avocado and chopped green onions. Serve with roasted broccoli.

2. Shredded Chicken Tacos

Fast, flavorful, and flexible.

Why I love it: These work for Taco Tuesday or Thursday lunch. The toppings are endless, and they’re easy to customize for picky eaters or low-carb needs.

Ingredients

• 1 cup cooked shredded chicken
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp ground cumin
• Salt and pepper to taste
• 1 cup shredded cabbage
• 1 tbsp lime juice
• ½ avocado, sliced
• 4–6 corn tortillas or lettuce wraps
• Optional: 2 tbsp enchilada sauce + ¼ cup shredded cheese

Instructions

Step 1: Heat olive oil in a small skillet over medium heat. Add shredded chicken, garlic powder, cumin, salt, and pepper. Stir until warmed through and lightly crisped, about 5–6 minutes.

Step 2: In a separate bowl, toss shredded cabbage with lime juice and a pinch of salt.

Step 3: Warm your tortillas or prepare lettuce wraps.

Step 4: Divide seasoned chicken evenly among the tortillas.

Step 5: Top with cabbage slaw, sliced avocado, and any optional toppings like enchilada sauce and cheese.

Step 6: Serve with a side of black beans, salsa, or sautéed peppers.

3. Healthy Chicken Salad

Meal-prep hero and weekday lunch staple.

Why I love it: It’s creamy, crunchy, and satisfying—and holds up in the fridge for several days.

Ingredients

• 1½ cups shredded chicken
• 1 medium avocado, pitted, peeled, diced
• Garlic powder, Black pepper
• 1 celery stalk, chopped
• 2 tbsp red onion, diced
• 1 tsp Dijon mustard (optional)
• 1 tsp lemon juice
• Salt + black pepper to taste
• Optional: Sliced almonds or halved grapes for crunch/sweetness

Instructions

Step 1: In a medium bowl, combine shredded chicken, Avocado, celery, red onion, lemon juice, Garlic Powder, Black pepper and Dijon (if using).

Step 2: Mix until evenly coated. Season with salt and pepper to taste.

Step 3: Add almonds or grapes, if desired.

Step 4: Serve on top of greens, inside a collard or GF wrap, or alongside crackers.

4. Chicken Enchilada Bake

All the flavor of enchiladas—none of the tedious rolling.

Why I love it: It’s cozy, cheesy (if you want it to be), and easy to layer with fiber-rich extras like spinach and beans.

Ingredients

• 2 cups shredded chicken
• 3 almond flour tortillas (or corn tortillas)
• 1 cup enchilada sauce
• ½ cup shredded cheese (optional)
• 1 cup spinach or zucchini (optional)
• ¼ cup black beans (optional)
• Cilantro or avocado for topping

Instructions

Step 1: Preheat the oven to 375°F and lightly grease a square baking dish.

Step 2: Spread a thin layer of enchilada sauce on the bottom.

Step 3: Layer 1 tortilla, ⅓ of the shredded chicken, a handful of spinach, beans, and sauce. Repeat layers 2–3 times.

Step 4: Top with cheese if using.

Step 5: Bake uncovered for 20–25 minutes until bubbly.

Step 6: Let cool slightly before slicing. Garnish with avocado and cilantro.

5. Shredded Chicken Chili

A classic comfort meal that supports blood sugar—not spikes it.

Why I love it: This chili is full of fiber, protein, and slow-burning energy. It’s also a crowd-pleaser and meal prep Most Valuable Player

Ingredients

• 2 cups shredded chicken
• 1 tbsp olive oil
• ½ onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 1 can white beans or black beans (drained + rinsed)
• 2 cups chicken broth
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp chili powder
• Salt + pepper to taste
• Optional toppings: lime, avocado, Greek yogurt

Instructions

Step 1: Heat olive oil in a large pot. Sauté onion and garlic until fragrant.

Step 2: Stir in shredded chicken, diced tomatoes, beans, and broth.

Step 3: Add spices. Stir well.

Step 4: Bring to a boil, then reduce heat and simmer for 25–30 minutes.

Step 5: Adjust seasoning as needed.

Step 6: Serve with lime wedges and avocado slices.

Check out the full recipe here: Healthy Chicken Chili

6. Chicken & Veggie Stir Fry

Fast, fiber-filled, and packed with color.

Why I love it: It’s ready in under 20 minutes, and you can use whatever veggies need saving in your fridge.

Ingredients

• 1½ cups shredded chicken
• 1 tbsp avocado oil
• 1 cup broccoli florets
• 1 bell pepper, sliced
• ½ cup snap peas or green beans
• 2 tbsp coconut aminos or low-sodium tamari
• Cooked quinoa, brown rice, or cauliflower rice to serve
• Optional: sesame seeds, green onions

Instructions

Step 1: Heat avocado oil in a skillet or wok over medium-high heat.

Step 2: Add all the vegetables and cook for 5–7 minutes until tender-crisp.

Step 3: Stir in shredded chicken and coconut aminos.

Step 4: Cook for another 3–5 minutes to warm through.

Step 5: Serve over your grain of choice. Garnish with sesame seeds or green onions

7. Chicken & Hummus Lunch Boxes

Easy, protein-packed, and portable.

Why I love it: It’s a no-cook meal that works great for busy weeks or school lunches.

Ingredients

• 1 cup shredded chicken
• ¼ cup hummus
• ½ cup cucumber slices
• ½ cup cherry tomatoes
• 1/4 head small red cabbage chopped into strips
• Gluten-free crackers or seed-based chips
• Optional: olives, pickles, or a small fruit

Instructions

Step 1: In a divided lunch container, place shredded chicken, hummus, and veggies.

Step 2: Add a handful of crackers or chips.

Step 3: Optional: Add olives, pickles, or a side of berries.

Step 4: Store in the fridge for up to 3 days.

8. BBQ Chicken Flatbreads

Satisfies pizza cravings—without the delivery bloat.

Why I love it: It’s fast, flavorful, and a family favorite. Bonus: It’s blood sugar-friendly when you use the right base.

Ingredients

• 1 grain-free or gluten-free flatbread (Simple Mills or Base Culture work well)
• 1 cup shredded chicken
• 2 tbsp sugar-free BBQ sauce
• ¼ small red onion, thinly sliced
• ¼ cup shredded cheese (optional)
• Fresh cilantro for topping

Instructions

Step 1: Preheat the oven to 375°F.

Step 2: Place flatbread on a baking sheet. Spread BBQ sauce evenly.

Step 3: Top with shredded chicken, red onion, and cheese.

Step 4: Bake for 10–12 minutes or until the edges are crispy and the cheese is bubbly.

Step 5: Sprinkle with cilantro before serving..

9. Shredded Chicken and Veggie Soup

Light, comforting, and gentle on digestion.

Why I love it: It’s great for gut health and packed with nourishing veggies and clean protein.

Ingredients

• 2 cups shredded chicken
• 1 tbsp olive oil
• 1 zucchini, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4–6 cups chicken broth
• ½ tsp garlic powder
• ½ tsp thyme or Italian seasoning
• Salt + pepper to taste
• Optional: 1 cup cooked quinoa or brown rice
• Optional: 1 cup spinach or kale

Instructions

Step 1: In a soup pot, heat olive oil and sauté the carrots, celery, and zucchini for 5–7 minutes.

Step 2: Add broth, shredded chicken, and seasonings. Stir well.

Step 3: Simmer for 20–25 minutes.

Step 4: Stir in cooked grains and leafy greens during the last 5 minutes.

Step 5: Serve hot with a squeeze of lemon if desired.

Final Thoughts

Whether you’re using your instant pot, oven, or a quick boil, shredded chicken is a reliable base for meals that actually keep you full and support your energy not spike and crash it.

Meal prep doesn’t have to be boring. Just one batch of shredded chicken gives you nearly a week’s worth of variety. Keep it simple, keep it flavorful, and don’t underestimate the power of an easy delicious dinner you can pull together in 15 minutes.

Want More Blood Sugar-Friendly Meals?

Check out this post on healthy chicken chili it’s a client favorite for a reason.

These shredded chicken recipes are just the beginning. If you’re ready to take the guesswork out of food and finally feel good in your body again, book a discovery call and let’s build your personalized plan.