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Shredded Chicken

WITH Sarah McCarthy

Dinner/Lunch • 20 Minutes • Serves: 6 • Cost: $12.00 ($2.00 per serve)

Use this recipe as preparation at the start of the week, as the protein source of a variety of meals, for example - use on pizza, tacos or a sandwich. It is quick and easy to make, and a great protein source to keep you fuller for longer! 


700g (2-3) Chicken Breasts

2 Tbsp Extra Virgin Olive Oil

1 Cup of Chicken Stock 

Salt and Pepper


  1. Heat the olive oil in a large pan on medium heat.
  2. Place the chicken breast in the pan. Cook for 5 minutes.
  3. Season the top of the chicken with salt and pepper.
  4. Use tongs to flip the chicken.
  5. Add the chicken stock.
  6. Cover the pan with a lid and cook for 7-10 minutes or until cooked through.
  7. Remove the chicken from the pan and shred the chicken. There are two ways to do this - you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer.
  8. Store in a container. It will keep for 3-4 days in the fridge and up to 2 months in the freezer.