Chicken is a protein that helps maintain the health of the body, especially for those who are on a diet or practice physical activity. It is rich in vitamins, provides energy for the body, increases immunity and helps with muscle mass gain. And its benefits don’t stop there, as it is also an economical and versatile ingredient, especially in its shredded version.

Next, check out 8 healthy recipes with shredded chicken to include on your menu!

1. Shredded chicken tacos

Ingredients

Chicken

• 500 g cooked and shredded chicken breast
• 1 tablespoon olive oil
• 2 cloves of garlic, chopped
• 1/2 chopped onion
• 2 tablespoons of tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1/2 teaspoon oregano
• Salt and ground black pepper to taste
• 2 tablespoons of water

Assembly

• 8 wheat tortillas
• 1 tomato cut into cubes
• 1/2 red onion cut into cubes
• 1/2 avocado cut into cubes
• Coriander leaves to taste
• Juice of 1/2 lemon

Preparation mode

Chicken

Over medium heat, heat the oil in a frying pan and sauté the onion until transparent. Add the garlic and cook for about 1 minute. Add the chicken, tomato paste, paprika, cumin, oregano, salt and black pepper. Mix well. Add the water and cook for 3 to 5 minutes, stirring occasionally, until the chicken is well seasoned and lightly creamy. Book.

Assembly

Over medium heat, heat the tortillas in a dry skillet for about 30 seconds on each side, just until soft. Fill each tortilla with a generous portion of shredded chicken. Finish with tomato, red onion, avocado, coriander leaves and a few drops of lemon. Serve immediately.

2. Chicken pate

Ingredients

• 1 boneless chicken breast
• 250 g of ricotta cream
• 1 chopped onion
• Salt and ground black pepper to taste
• Water for cooking

Preparation mode

In a pan, place the chicken, cover with water, add salt and cook over medium heat for 20 minutes. Afterwards, turn off the heat, drain the water and shred the chicken. Transfer to a blender, add the rest of the ingredients and blend until you obtain a paste. Serve immediately.

3. Shredded chicken omelet

Ingredients

• 3 eggs
• 100 g of breast chicken cooked and shredded
• 1 tablespoon chopped onion
• 1 tablespoon chopped parsley
• Salt and ground black pepper to taste
• 1 drizzle of olive oil

Preparation mode

In a bowl, break the eggs and beat with a fork until smooth. Add the salt, black pepper, onion and parsley and mix well. Mix the shredded chicken with the beaten eggs, ensuring that it is evenly distributed. In a non-stick frying pan, heat the oil over medium heat. Pour the mixture into the pan, spreading it well. Lower the heat and cover the pan to cook evenly. When the base is firm and golden, carefully turn it over or fold it in half, if you prefer. Remove from heat and serve immediately.

Ingredients

• 150 g cooked and shredded chicken breast
• Leaves from 1 bunch of lettuce
• 1 red cabbage cut into strips
• Wedges of 1 tangerine
• 1 carrot grated
• 1 tablespoon of sesame seeds
• Juice of 1 lemon
• Salt and ground black pepper to taste

Preparation mode

In a bowl, place the chicken and season with salt and black pepper. Add the lettuce leaves, cabbage, carrot, tangerine segments and lemon juice. Mix gently. Season with salt, sprinkle the sesame seeds and serve immediately.

Ingredients

• 1 eggplant
• 150 g cooked and shredded chicken breast
• 1 onion peeled and chopped
• 1 red pepper, seeded and chopped
• 1 seedless and chopped tomato
• 1 tablespoon tomato sauce
• Salt, olive oil and ground black pepper to taste

Preparation mode

Cut the eggplant in half lengthwise. Remove the brain, chop it and reserve the vegetable and the chopped brain. In a pan, add the oil and place over medium heat to heat. Add the onion and brown. Add the chicken and cook until golden.

Add the paprika, tomato, eggplant core, tomato sauce, salt and black pepper and cook until the water released by the vegetables dries up. Turn off the heat and stuff the eggplant. Then, place on a baking tray greased with olive oil and place in a preheated oven at 180°C for 20 minutes. Serve immediately.

Ingredients

• 200 g cooked and shredded chicken breast
• 1 grated carrot
• 1 zucchini cut into cubes
• 1 chopped onion
• 2 eggs
• 100 ml fresh cream
• Olive oil, salt, ground black pepper and oregano to taste

Preparation mode

In a pan, heat the oil over medium heat and sauté the onion. Add the chicken, carrot and zucchini and season with salt, black pepper and oregano. Cook for 5 minutes. Book. In a bowl, beat the eggs and mix the cream until a homogeneous liquid is formed. Season the mixture with a pinch of salt.

In a pan lined with baking paper, spread the chicken and vegetable filling. Pour the liquid mixture over the top, covering the filling well. Bake in a preheated oven at 180°C for around 30-35 minutes, or until the surface is firm and golden. Remove from the oven, let it cool for a few minutes and then serve.

Ingredients

• 200 g of breast chicken cooked and shredded
• 2 tablespoons of olive oil
• 1/2 chopped onion
• 2 cloves of garlic, chopped
• 1/2 chopped red pepper
• 1 cup tomato sauce
• 1/2 cup of hot water
• 1 cup broccoli florets
• 1 tablespoon of sesame seeds
• Salt, chopped chives and ground black pepper to taste

Preparation mode

In a pan, heat the oil over medium heat and sauté the onion until transparent. Add the garlic and red pepper and sauté for about 1 minute, until fragrant. Add the shredded chicken and mix well to incorporate the seasonings. Add tomato sauce and hot water, mix and reduce heat to low. Cover the pan and cook for about 15 to 20 minutes, stirring occasionally to prevent it from sticking to the bottom.

Halfway through the cooking time, add the broccoli florets and continue cooking over low heat until tender but still slightly firm. Adjust the salt and black pepper. Finish with chives and sesame seeds on top. Serve immediately.

Ingredients

• 500 g pumpkin cut into cubes
• 150 g cooked and shredded chicken breast
• 1/2 chopped onion
• 1 clove of minced garlic
• 2 tablespoons of ricotta cream
• Olive oil, salt, ground black pepper and nutmeg powder to taste
• Water

Preparation mode

In a pan, place the pumpkin and cover with water. Place over medium heat and cook for about 15 to 20 minutes or until very soft. Drain the water and knead while still hot until it forms a smooth puree. Add the ricotta cream, salt and nutmeg to the puree and mix until you obtain a creamy and homogeneous texture. Book.

In another pan, heat the olive oil over medium heat and sauté the onion and garlic until golden. Add the shredded chicken, season with salt and black pepper and mix well, cooking for about 5 minutes. Turn off the heat.

In a refractory greased with olive oil, place the sautéed chicken in an even layer. Cover with the cabotiá pumpkin puree and spread well. Bake in a preheated oven at 200°C for about 20 minutes or until the surface starts to brown slightly. Remove from the oven and serve immediately.