Juicy Shredded Chicken for Quick Weeknight Meals
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
Bake ahead boneless skinless chicken breasts for easy weeknight meals!
  • 5-6 lbs boneless, skinless Chicken Breasts (about 5 large)
  • 1 large lemon
  • 1 large orange
  • ¼ c. Extra Virgin Olive Oil
  • 1½ tsp. onion powder
  • ½ tsp. Pepper, freshly ground
  • 1 tsp. Himalayan Pink Salt, freshly ground
  • 1 Tbs Parsley
  1. Preheat oven to 375 degrees.
  2. Spray a 13"x9" glass baking dish with non-stick baking spray. Place chicken in pan.
  3. Evenly sprinkle onion powder, salt, pepper and parsley over chicken.
  4. Juice the lemon and orange into a glass measure. Slowly, add olive oil and whisk until well combined.
  5. Pour juice mixture over chicken.
  6. Bake in preheated oven 1½ hours, or until chicken is no longer pink and tops are golden brown.
  7. Cool slightly, place in an airtight container (with the drippings) and store in fridge up to 4 days.
You can also shred or chop the chicken and store in freezer bags in the freezer for up to a month. I would add ¼ - ½ cup of the drippings to keep the chicken moist.

You can use any sea salt you like, the Himalayan salt is easily found in your spice aisle at Walmart.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at http://ahensnest.com/2014/03/juicy-shredded-chicken-quick-weeknight-meals.html