Let’s make this basic prep ahead dish, that will set you up for many easy lunches and dinners throughout the week.
Preheat your oven to 400 F. Find a baking sheet with sides, so the chicken juices don’t run all over your oven. This is probably different than what you would use to make cookies. Cover the cookie sheet with a piece of parchment paper or tin foil, this will make your cleanup easier.
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https://youtu.be/j5JLgx7DNV8
Place the chicken breasts on the parchment paper or tin foil. Drizzle with the EVOO and sprinkle with salt, pepper, and garlic powder. Bake for about 30 minutes. If you have bone-in chicken breasts, you will need to cook for about 40-45 minutes.
Let the chicken cool for about 15-20 minutes, then you can shred it with your hands or two forks.
Many of the recipes in my FIRST COOKBOOK can be used with your shredded chicken:
• Meat & Veggie stir-fry
• Italian Mac ‘N Cheese (Pasta Cacio e Pepe)
• Spice Up Your Ramens
• Build your own Burrito Bowl
• Impressive Shawarma
There are so many more dishes you can make once you have the chicken made:
• Chicken Tacos or Quesadillas
• Cobb Salad
• Curry Chicken Salad
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