Poached Shredded Chicken

Cooking the Chicken

2 to 3 medium size boneless skinless chicken breasts (salt and pepper both sides)

1/2 cup chicken broth

1/4 cup water

3 cloves garlic minced

1/4 cup of fresh basil chopped.  You can also add oregano or use Cilantro.


Julienned Vegetables (optional to add in with cooked shredded chicken)

2 cups of julienned vegetables.  I like to use Carrots, red onion, zucchini, bell peppers and yellow squash


I use an extra large 14 inch stainless steel fry pan with a lid or an extra deep cast iron enamel coated sauce pan (Le Creuset).  Click here for my favorite pan link

Cover the pan and bring the liquid to a boil for about 3 minutes.  Reduce heat to medium.  Continue cooking until chicken is completely cooked through (approximately 15 minutes).  Remove the chicken and shred with 2 forks.


Depending on how much liquid is left (if too much discard a little).  return to chicken to the liquid and simmer about 10 minutes.  This will infuse the chicken with more flavor.  You can also add vegetables to  cook with the shredded chicken.  Add 2 cups of julienned vegetables ( I like Red onion, zucchini, bell peppers, yellow squash, carrots).  I will add a little olive oil a few ore herbs and bit more of garlic and more chicken stock if necessary.  Cook 10-15 minutes with added vegetables. 

Use the shredded chicken for:

  1.  Tacos
  2. Over a salad
  3. with mixed vegetables and or rice



Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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