RecipesGlobal 
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
Poach the chicken in stock with bay leaves 15–18 minutes until cooked through.
- 2
Shred with two forks while warm.
- 3
Split in half: toss one with BBQ + paprika, the other with lemon, parsley and oil.
- 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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