Recipes
Global

Pulled Chicken Batch, Two Ways

One big batch of tender pulled chicken split into two flavours — BBQ and lemon-herb — ready to build wraps, bowls and salads all week.

Ingredients

  • 1.2kg chicken breast
  • 2 cups chicken stock
  • 2 bay leaves
  • BBQ: 4 tbsp BBQ sauce + 1 tsp smoked paprika
  • Lemon-herb: zest & juice of 1 lemon + 2 tbsp parsley + 1 tbsp olive oil
  • Salt & pepper

Method

  1. 1

    Poach the chicken in stock with bay leaves 15–18 minutes until cooked through.

  2. 2

    Shred with two forks while warm.

  3. 3

    Split in half: toss one with BBQ + paprika, the other with lemon, parsley and oil.

  4. 4

    Portion into containers, cool fast, refrigerate within 2 hours.

Swaps & variations

  • Slow cooker: 3–4 hours on low
  • Turkey breast works
  • Use in wraps, grain bowls, omelettes

Storing & freezing

Fridge 3–4 days; freezes 2 months in portions. The definitive component prep — one protein, endless meals.

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