After creating my first collection of shredded chicken dinner ideas, I wanted to put together another list with completely different meals. Shredded chicken is too versatile to limit to sandwiches, basic rice bowls, or the same weekly salad.
This second collection includes enchiladas, casseroles, stuffed vegetables, pasta, curry, chili, nachos, sliders, and several easy bowls. Every dinner is different from the 20 recipes in the original article, giving you 40 ways to use prepared chicken.
If I need to prepare the chicken first, I use a simple slow cooker method or choose one of these high-protein crockpot chicken dinners.
1. Buffalo Chicken Baked Potatoes
Buffalo chicken baked potatoes turn simple ingredients into a warm and filling dinner. I mix shredded chicken with buffalo sauce and a little Greek yogurt or cream cheese before spooning it over baked potatoes.
Green onions, shredded cheddar, celery, or a drizzle of ranch-style yogurt dressing work well on top. Sweet potatoes can also be used for a slightly sweeter contrast to the spicy chicken.
2. Shredded Chicken Enchiladas
Chicken enchiladas are an easy way to transform leftover shredded chicken into a completely different meal. I combine the chicken with beans, green chiles, and a small amount of enchilada sauce before rolling it inside tortillas.
The filled tortillas are arranged in a baking dish, covered with more sauce and cheese, and baked until hot. Fresh cilantro, avocado, salsa, or plain Greek yogurt can be added before serving.
3. Chicken Pot Pie Casserole
Chicken pot pie casserole combines shredded chicken with carrots, peas, corn, celery, and a creamy herb-seasoned sauce. A biscuit topping gives it the comfort of traditional pot pie without requiring a pastry crust.
I add the fully cooked chicken directly to the prepared filling and bake the casserole until the biscuits are cooked through. This is particularly useful when I want a warm family dinner from ingredients already in the refrigerator.
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4. Pesto Chicken Pasta
Pesto chicken pasta has plenty of flavor without needing a long ingredient list. Cooked pasta is tossed with shredded chicken, basil pesto, tomatoes, spinach, and Parmesan.
I reserve a small amount of pasta water to loosen the pesto and help it coat the other ingredients. The dish can be served warm or chilled for a make-ahead dinner.
5. Chicken and Broccoli Alfredo
Chicken and broccoli Alfredo combines shredded chicken, pasta, broccoli, and a creamy Parmesan sauce. Using prepared chicken reduces the cooking time because only the pasta, broccoli, and sauce need attention.
I add the broccoli during the final few minutes of cooking the pasta. This saves a separate pan and helps the broccoli stay green and tender rather than overly soft.
For more rich and satisfying meals, browse these high-protein comfort food dinners.
6. Shredded Chicken Taco Salad
Chicken taco salad combines seasoned shredded chicken with lettuce, tomatoes, black beans, corn, avocado, and crushed tortilla chips. It provides the flavors of tacos with a larger serving of vegetables.
I warm the chicken separately and place it over the cool salad immediately before serving. Salsa mixed with plain Greek yogurt makes a quick creamy dressing.
7. Chicken-Stuffed Bell Peppers
Chicken-stuffed bell peppers are a practical way to combine protein, vegetables, and grains in one serving. The filling includes shredded chicken, rice or quinoa, tomatoes, beans, corn, and seasonings.
I spoon the filling into halved bell peppers and bake them until the peppers are tender. Cheese can be added near the end so it melts without becoming overly browned.
8. Chicken Noodle Casserole
Chicken noodle casserole uses shredded chicken, egg noodles, peas, carrots, mushrooms, and a creamy sauce. Everything is mixed in a baking dish and topped with breadcrumbs or a small amount of cheese.
Because the chicken is already cooked, the casserole only needs enough oven time to heat through and brown the topping. I cook the noodles just until al dente so they do not become too soft while baking.
9. Chicken Marinara Sliders
Chicken marinara sliders combine shredded chicken, tomato sauce, mozzarella, and soft slider rolls. The chicken is warmed in marinara before being placed between the rolls.
I brush the tops lightly with garlic and herb butter and bake the sliders until the cheese melts. A salad or roasted vegetables can balance the richer sandwich filling.
10. Shredded Chicken Curry Bowls
Chicken curry bowls are a quick way to use plain shredded chicken with bold spices. I prepare a sauce with onions, garlic, ginger, tomatoes, curry powder, and coconut milk before adding the cooked chicken.
The chicken only needs enough time to heat through and absorb the sauce. I serve it over rice or quinoa with cilantro and lime.
11. Chicken Avocado Salad Sandwiches
Chicken avocado salad uses ripe avocado in place of much of the mayonnaise found in traditional chicken salad. Lime juice, Greek yogurt, celery, green onions, and seasonings keep the mixture fresh and creamy.
I serve the salad on whole-grain bread, inside wraps, or in lettuce cups. Since avocado darkens after cutting, this meal is best prepared shortly before serving.
12. Chicken Corn Chowder
Chicken corn chowder combines shredded chicken, potatoes, corn, onions, celery, and a creamy broth. Smoked paprika and garlic add extra flavor without making the soup spicy.
I mash some cooked potatoes directly in the pot to thicken the chowder naturally. The chicken is added near the end so it heats thoroughly without becoming dry.
You can find more cold-weather inspiration in these high-protein soups and stews.
13. Chicken and Sweet Potato Skillet
A chicken and sweet potato skillet is a balanced one-pan meal with plenty of color and texture. I cook diced sweet potatoes until tender before adding onions, peppers, spinach, and shredded chicken.
Smoked paprika, cumin, garlic, and lime work well with the natural sweetness of the potatoes. The cooked chicken is stirred in near the end and heated to 165°F.
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14. Shredded Chicken Ramen Bowls
Shredded chicken ramen bowls are much more substantial than plain instant noodles. I prepare a broth with garlic, ginger, reduced-sodium soy sauce, mushrooms, and vegetables before adding noodles and chicken.
The shredded chicken is added during the final few minutes so it stays moist. Soft-cooked eggs, green onions, spinach, or shredded carrots can be added before serving.
15. Chicken and Biscuit Casserole
Chicken and biscuit casserole has a creamy chicken-and-vegetable filling topped with golden biscuits. It is similar to chicken pot pie but has a more rustic topping and simpler preparation.
I use carrots, peas, corn, celery, and onions in the filling. The biscuits are arranged over the hot mixture and baked until their centers are fully cooked.
16. Chicken-Stuffed Zucchini Boats
Chicken-stuffed zucchini boats provide a lighter base for shredded chicken. The zucchini halves are hollowed slightly and filled with chicken, tomato sauce, Italian seasoning, and mozzarella.
I partially bake the zucchini before adding the filling so it becomes tender without releasing too much water. Parmesan and fresh basil can be added before serving.
17. Loaded Shredded Chicken Nachos
Chicken nachos are quick to assemble and easy to share. Tortilla chips are topped with shredded chicken, black beans, corn, tomatoes, and cheese before being baked until hot.
I spread the toppings in an even layer so every portion includes chicken. Avocado, salsa, cilantro, jalapeños, and Greek yogurt are added after baking.
18. White Bean Shredded Chicken Chili
White bean shredded chicken chili is a creamy, filling dinner made with chicken, white beans, corn, green chiles, broth, and warm seasonings. Since the chicken is already cooked, the chili comes together faster than a slow-cooked version.
I mash a portion of the beans to thicken the broth and add the chicken during the final part of cooking. Lime juice and cilantro brighten the finished chili.
19. Chicken and Couscous Bowls
Chicken and couscous bowls are useful when I want a quick alternative to rice or quinoa. Couscous cooks in only a few minutes and pairs well with shredded chicken, vegetables, herbs, and lemon dressing.
I add cucumbers, tomatoes, chickpeas, parsley, and a small amount of feta. The meal can be served warm or chilled, making it suitable for meal preparation.
20. Chicken-Stuffed Sweet Potatoes
Chicken-stuffed sweet potatoes can be prepared with several different flavor combinations. I bake the sweet potatoes until tender, split them open, and fill them with warm shredded chicken.
Barbecue chicken with coleslaw, salsa chicken with black beans, or buffalo chicken with a yogurt drizzle all work well. This flexibility makes the meal useful when small amounts of different ingredients need to be used.
For more chicken meal-prep inspiration, explore these more high-protein crockpot chicken dinners.
Preparing Shredded Chicken for the Week
I prefer preparing a large batch of lightly seasoned chicken because it can be used with several different sauces. Chicken cooked with broth, garlic, onion powder, salt, and pepper can move easily between Mexican, Italian, Mediterranean, and barbecue meals.
After the chicken reaches 165°F, I allow it to rest briefly before shredding. Mixing in a little cooking liquid helps prevent the meat from drying out during refrigeration.
How to Keep the Two Collections Different
The first shredded chicken collection focuses on sandwiches, flatbreads, stir-fry, tortilla soup, wraps, rice bowls, salads, quesadillas, pasta, tostadas, and Mediterranean plates.
This second list expands the topic with enchiladas, stuffed potatoes, baked casseroles, stuffed peppers, zucchini boats, nachos, chowder, chili, ramen, curry, sliders, and couscous bowls. This provides 40 different dinner options without repeating the same recipes.
Storing and Reheating Shredded Chicken
I refrigerate cooked chicken in shallow airtight containers within 2 hours. The USDA recommends using cooked leftovers within 3 to 4 days and reheating them to 165°F. Its leftovers and food-safety guidance explains safe cooling, refrigeration, and reheating practices.
Shredded chicken also freezes well when divided into meal-sized portions. I include a little broth or cooking liquid in each container, thaw the chicken in the refrigerator, and reheat only the amount needed.
Final Thoughts
These 20 additional shredded chicken dinner ideas provide a completely different set of meals from the first collection. The recipes include casseroles, pasta, soups, stuffed vegetables, nachos, curry, sandwiches, and easy grain bowls.
Together, the two articles offer 40 ways to use shredded chicken. Preparing one batch in advance makes it easier to create several different dinners without cooking the main protein from the beginning each night.
1. Buffalo Chicken Baked Potatoes (34g Protein)
34g ProteinIngredients: 4 cups cooked shredded chicken breast, 6 medium russet potatoes, 3/4 cup buffalo sauce, 3/4 cup plain Greek yogurt, 4 oz shredded cheddar, 3 celery stalks finely chopped, and 1/3 cup sliced green onions.
Step 1: Preheat the oven to 425°F. Pierce the potatoes and bake for 45 to 55 minutes, until tender.
Step 2: Combine the chicken and buffalo sauce in a saucepan and heat until the chicken reaches 165°F.
Step 3: Split the potatoes and fill each one with an equal portion of buffalo chicken.
Step 4: Top evenly with Greek yogurt, cheddar, celery, and green onions.
Storage: Store the potatoes, chicken, and cold toppings separately for 3 to 4 days. Reheat the chicken to 165°F.
2. Shredded Chicken Enchiladas (43g Protein)
43g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 corn tortillas, 2 cans (10 oz each) red enchilada sauce, 1 can (15 oz) black beans drained and rinsed, 1 can (4 oz) diced green chiles, 8 oz shredded Monterey Jack, and 1/3 cup chopped cilantro.
Step 1: Preheat the oven to 375°F and spread 1/2 cup enchilada sauce in a 9-by-13-inch baking dish.
Step 2: Mix the chicken, beans, green chiles, 1/2 cup sauce, and half the cheese.
Step 3: Divide the filling among the tortillas, roll them, and arrange seam-side down in the dish. Add the remaining sauce and cheese.
Step 4: Bake for 20 to 25 minutes, until the filling reaches 165°F. Finish with cilantro and serve two enchiladas per portion.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
3. Chicken Pot Pie Casserole (33g Protein)
33g ProteinIngredients: 4 cups cooked shredded chicken breast, 2 cups frozen peas and carrots, 1 cup frozen corn, 1 onion chopped, 2 celery stalks chopped, 2 tbsp butter, 3 tbsp all-purpose flour, 2 cups low-sodium chicken broth, 1 cup evaporated milk, 1 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 6 refrigerated biscuits.
Step 1: Preheat the oven to 400°F. Cook the onion and celery in butter for 4 minutes, then stir in the flour.
Step 2: Gradually add the broth and milk. Cook until lightly thickened, then add the vegetables, seasonings, and chicken.
Step 3: Transfer the filling to a baking dish and arrange the biscuits over the top.
Step 4: Bake for 25 to 30 minutes, until the biscuits are cooked through and the filling reaches 165°F.
Storage: Refrigerate for 3 to 4 days. Reheat the filling to 165°F.
4. Pesto Chicken Pasta (39g Protein)
39g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 oz dry whole-wheat penne, 3/4 cup basil pesto, 3 cups baby spinach, 2 cups cherry tomatoes halved, 3/4 cup grated Parmesan, and 1/2 cup reserved pasta water.
Step 1: Cook the pasta until al dente, reserving 1/2 cup cooking water before draining.
Step 2: Return the pasta to the pot and add the chicken, pesto, spinach, and tomatoes.
Step 3: Cook over medium-low heat, stirring and adding pasta water as needed, until the chicken reaches 165°F.
Step 4: Stir in the Parmesan and divide into six servings.
Storage: Refrigerate for 3 to 4 days. Reheat to 165°F with a splash of water or broth.
5. Chicken and Broccoli Alfredo (42g Protein)
42g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 oz dry fettuccine, 5 cups broccoli florets, 1 tbsp butter, 4 garlic cloves minced, 1 1/2 cups evaporated milk, 1 cup low-sodium chicken broth, 1 1/4 cups grated Parmesan, 1/2 tsp salt, and 1/2 tsp black pepper.
Step 1: Cook the pasta according to package directions, adding the broccoli during the final 3 minutes. Drain.
Step 2: Melt the butter in the pot and cook the garlic for 30 seconds. Add the milk and broth.
Step 3: Add the chicken and cook until it reaches 165°F. Stir in the Parmesan, salt, and pepper.
Step 4: Add the pasta and broccoli and toss until evenly coated.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
6. Shredded Chicken Taco Salad (34g Protein)
34g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 cups chopped romaine, 1 can (15 oz) black beans drained and rinsed, 1 1/2 cups corn, 2 cups diced tomatoes, 1 avocado diced, 3 oz shredded cheddar, 3 cups baked tortilla chips, 3/4 cup salsa, 3/4 cup plain Greek yogurt, and 1 tbsp lime juice.
Step 1: Heat the chicken until it reaches 165°F.
Step 2: Mix the salsa, Greek yogurt, and lime juice to make the dressing.
Step 3: Divide the romaine, chicken, beans, corn, tomatoes, avocado, and cheddar among six bowls.
Step 4: Add the crushed tortilla chips and dressing immediately before serving.
Storage: Store dressing, chips, avocado, and chicken separately. Assemble within 1 to 2 days.
7. Chicken-Stuffed Bell Peppers (40g Protein)
40g ProteinIngredients: 4 cups cooked shredded chicken breast, 6 large bell peppers halved and seeded, 3 cups cooked quinoa, 1 can (15 oz) black beans drained and rinsed, 1 can (15 oz) diced tomatoes drained, 1 cup corn, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 6 oz shredded cheddar.
Step 1: Preheat the oven to 375°F and arrange the pepper halves in a baking dish.
Step 2: Combine the chicken, quinoa, beans, tomatoes, corn, seasonings, and half the cheddar.
Step 3: Divide the filling among the peppers and add the remaining cheddar.
Step 4: Cover and bake for 25 minutes, then uncover for 10 minutes, until the filling reaches 165°F.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
8. Chicken Noodle Casserole (41g Protein)
41g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 oz dry egg noodles, 2 cups frozen peas and carrots, 8 oz mushrooms sliced, 1 onion chopped, 1 tbsp olive oil, 1 1/2 cups evaporated milk, 1 1/2 cups low-sodium chicken broth, 6 oz shredded cheddar, 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp black pepper.
Step 1: Preheat the oven to 375°F. Cook the noodles until just al dente and drain.
Step 2: Cook the mushrooms and onion in olive oil for 5 minutes. Add the milk, broth, and seasonings.
Step 3: Combine the sauce, chicken, noodles, vegetables, and half the cheddar in a baking dish.
Step 4: Add the remaining cheddar and bake for 20 to 25 minutes, until the center reaches 165°F.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
9. Chicken Marinara Sliders (41g Protein)
41g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 whole-grain slider rolls, 2 cups marinara sauce, 8 oz shredded mozzarella, 1/2 cup grated Parmesan, 1 tbsp olive oil, 1/2 tsp garlic powder, and 1 tsp Italian seasoning.
Step 1: Preheat the oven to 375°F. Warm the chicken with the marinara until it reaches 165°F.
Step 2: Slice the rolls horizontally and place the bottom half in a baking dish.
Step 3: Add the chicken mixture, mozzarella, Parmesan, and top half of the rolls.
Step 4: Brush with olive oil mixed with garlic powder and Italian seasoning. Cover and bake for 15 minutes, then uncover for 5 minutes.
Storage: Refrigerate for up to 3 days and reheat until the filling reaches 165°F.
10. Shredded Chicken Curry Bowls (32g Protein)
32g ProteinIngredients: 4 cups cooked shredded chicken breast, 3 cups cooked basmati rice, 1 onion chopped, 3 garlic cloves minced, 1 tbsp grated ginger, 1 can (14.5 oz) crushed tomatoes, 1 can (13.5 oz) light coconut milk, 2 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, 1 tbsp olive oil, and 2 tbsp lime juice.
Step 1: Heat the olive oil and cook the onion for 5 minutes. Add the garlic, ginger, curry powder, cumin, and turmeric.
Step 2: Add the tomatoes and coconut milk and simmer for 10 minutes.
Step 3: Add the chicken and cook until it reaches 165°F. Stir in the lime juice.
Step 4: Divide into six bowls and serve each with 1/2 cup cooked rice.
Storage: Store rice separately. Refrigerate for 3 to 4 days and reheat to 165°F.
11. Chicken Avocado Salad Sandwiches (37g Protein)
37g ProteinIngredients: 4 cups chilled cooked shredded chicken breast, 2 ripe avocados, 3/4 cup plain Greek yogurt, 2 celery stalks diced, 1/3 cup sliced green onions, 2 tbsp lime juice, 1 tbsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 12 slices whole-grain bread, and 6 lettuce leaves.
Step 1: Mash the avocado with the Greek yogurt, lime juice, mustard, salt, and pepper.
Step 2: Fold in the chicken, celery, and green onions.
Step 3: Divide the chicken salad among six bread slices and add the lettuce.
Step 4: Top with the remaining bread and serve immediately.
Storage: Refrigerate the filling tightly covered and use within 1 to 2 days. Assemble sandwiches just before serving.
12. Chicken Corn Chowder (32g Protein)
32g ProteinIngredients: 4 cups cooked shredded chicken breast, 1 1/2 lb Yukon Gold potatoes cubed, 3 cups corn, 1 onion chopped, 3 celery stalks sliced, 3 garlic cloves minced, 5 cups low-sodium chicken broth, 1 1/2 cups evaporated milk, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Add the potatoes, corn, onion, celery, garlic, broth, and seasonings to a large pot.
Step 2: Bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the potatoes are tender.
Step 3: Mash some potatoes in the pot and stir in the chicken and evaporated milk.
Step 4: Simmer gently until the chicken reaches 165°F.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165°F.
13. Chicken and Sweet Potato Skillet (32g Protein)
32g ProteinIngredients: 4 cups cooked shredded chicken breast, 2 lb sweet potatoes peeled and diced, 1 red bell pepper chopped, 1 green bell pepper chopped, 1 onion chopped, 4 cups baby spinach, 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 2 tbsp lime juice.
Step 1: Heat the olive oil in a large covered skillet and cook the sweet potatoes for 12 to 15 minutes, stirring occasionally.
Step 2: Add the peppers, onion, and seasonings and cook for 5 minutes.
Step 3: Add the chicken and cook until it reaches 165°F.
Step 4: Stir in the spinach until wilted and finish with lime juice.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
14. Shredded Chicken Ramen Bowls (41g Protein)
41g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 oz dry ramen noodles with seasoning packets discarded, 6 large eggs, 8 cups low-sodium chicken broth, 8 oz mushrooms sliced, 3 cups baby spinach, 2 carrots shredded, 3 garlic cloves minced, 1 tbsp grated ginger, 3 tbsp reduced-sodium soy sauce, and 4 green onions sliced.
Step 1: Cook the eggs until the yolks reach the desired firmness, cool them in ice water, and peel.
Step 2: Simmer the broth, mushrooms, garlic, ginger, and soy sauce for 8 minutes.
Step 3: Add the noodles, chicken, spinach, and carrots and cook until the noodles are tender and the chicken reaches 165°F.
Step 4: Divide into six bowls and top each with one egg and green onions.
Storage: Store noodles separately from broth when possible. Refrigerate for 3 to 4 days and reheat to 165°F.
15. Chicken and Biscuit Casserole (33g Protein)
33g ProteinIngredients: 4 cups cooked shredded chicken breast, 2 cups frozen mixed vegetables, 1 onion chopped, 2 celery stalks chopped, 2 tbsp butter, 3 tbsp flour, 2 cups low-sodium chicken broth, 1 cup evaporated milk, 1 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper, and 6 refrigerated biscuits.
Step 1: Preheat the oven to 400°F. Cook the onion and celery in butter for 4 minutes and stir in the flour.
Step 2: Gradually add the broth and milk. Cook until thickened, then stir in the vegetables, chicken, and seasonings.
Step 3: Transfer to a baking dish and arrange the biscuits over the filling.
Step 4: Bake for 25 to 30 minutes, until the biscuits are cooked and the center reaches 165°F.
Storage: Refrigerate for 3 to 4 days and reheat the filling to 165°F.
16. Chicken-Stuffed Zucchini Boats (36g Protein)
36g ProteinIngredients: 4 cups cooked shredded chicken breast, 6 medium zucchini halved lengthwise, 2 cups marinara sauce, 6 oz shredded mozzarella, 1/2 cup grated Parmesan, 2 garlic cloves minced, 1 tsp Italian seasoning, and 1/4 tsp black pepper.
Step 1: Preheat the oven to 400°F. Scoop some flesh from each zucchini half and arrange the halves in a baking dish.
Step 2: Bake the empty zucchini boats for 10 minutes.
Step 3: Combine the chicken, marinara, garlic, Italian seasoning, and pepper and divide among the zucchini.
Step 4: Add mozzarella and Parmesan and bake for 15 to 20 minutes, until the filling reaches 165°F.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
17. Loaded Shredded Chicken Nachos (42g Protein)
42g ProteinIngredients: 4 cups cooked shredded chicken breast, 12 oz sturdy tortilla chips, 2 cans (15 oz each) black beans drained and rinsed, 8 oz shredded cheddar, 1 1/2 cups corn, 1 cup diced tomatoes, 1/2 cup sliced jalapeños, 1 avocado diced, 3/4 cup salsa, and 1/3 cup chopped cilantro.
Step 1: Preheat the oven to 400°F and spread the chips in an even layer over a large sheet pan.
Step 2: Add the chicken, black beans, corn, tomatoes, jalapeños, and cheddar evenly.
Step 3: Bake for 10 to 12 minutes, until the cheese melts and the chicken reaches 165°F.
Step 4: Top with avocado, salsa, and cilantro immediately before serving.
Storage: Nachos are best served immediately. Refrigerate leftover toppings and chicken separately for up to 3 to 4 days.
18. White Bean Shredded Chicken Chili (35g Protein)
35g ProteinIngredients: 4 cups cooked shredded chicken breast, 3 cans (15 oz each) cannellini beans drained and rinsed, 1 can (15 oz) corn drained, 2 cans (4 oz each) diced green chiles, 1 onion chopped, 3 garlic cloves minced, 4 cups low-sodium chicken broth, 2 tsp cumin, 1 tsp oregano, 1/2 tsp chili powder, 4 oz reduced-fat cream cheese, and 2 tbsp lime juice.
Step 1: Add the beans, corn, green chiles, onion, garlic, broth, and seasonings to a large pot.
Step 2: Simmer for 15 minutes and mash about 1 cup of the beans.
Step 3: Add the chicken and cream cheese and cook until smooth and the chicken reaches 165°F.
Step 4: Stir in the lime juice and divide into six servings.
Storage: Refrigerate for 3 to 4 days or freeze in portions. Reheat to 165°F.
19. Chicken and Couscous Bowls (39g Protein)
39g ProteinIngredients: 4 cups cooked shredded chicken breast, 3 cups cooked whole-wheat couscous, 1 can (15 oz) chickpeas drained and rinsed, 2 cups diced cucumber, 2 cups cherry tomatoes, 6 oz crumbled feta, 1/2 cup chopped parsley, 3 tbsp olive oil, 3 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Step 2: Heat the chicken and couscous until the chicken reaches 165°F, or serve both chilled.
Step 3: Divide the couscous, chicken, chickpeas, cucumber, tomatoes, feta, and parsley among six bowls.
Step 4: Drizzle evenly with the lemon dressing.
Storage: Store dressing separately. Refrigerate the remaining ingredients for 3 to 4 days.
20. Chicken-Stuffed Sweet Potatoes (36g Protein)
36g ProteinIngredients: 4 cups cooked shredded chicken breast, 6 medium sweet potatoes, 1 can (15 oz) black beans drained and rinsed, 1 cup corn, 1 cup salsa, 4 oz shredded cheddar, 3/4 cup plain Greek yogurt, 2 tbsp lime juice, and 1/3 cup chopped cilantro.
Step 1: Preheat the oven to 425°F. Pierce the sweet potatoes and bake for 45 to 55 minutes, until tender.
Step 2: Combine the chicken, black beans, corn, and salsa in a saucepan and heat until the chicken reaches 165°F.
Step 3: Split each sweet potato and fill it with an equal portion of the chicken mixture.
Step 4: Top evenly with cheddar, Greek yogurt, lime juice, and cilantro.
Storage: Store the potatoes, chicken filling, and cold toppings separately for 3 to 4 days. Reheat chicken to 165°F.
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