Easy Keto Recipe
Shredded Chicken – 14 oz Chicken Breast – 1 tablespoon Extra Virgin Olive Oil – ½ teaspoon Ground Smoked Paprika – ¼ teaspoon Salt – ½ cup Chicken Broth
Massage two large chicken breasts with a sprinkle of smoked paprika and season them with coarse salt.
Heat some olive oil in a large frying pan over medium heat and gently place the seasoned chicken breasts when the olive oil is sizzling hot.
Cook the Chicken Breasts for 5 minutes to whiten the meat before flipping them to their other side for another few minutes of cooking.
Pour the Chicken Broth over the cooking chicken breasts and cover the frying pan with a large lid to cook the meat through on low heat for 10 minutes.
When the chicken breasts are cooked, remove the lid, grab each breast and let them drip in the frying pan before transferring them to a plate.
Grab the chicken breast with a fork and make your shredded chicken by grating them with another fork until there's no more large piece of meat.
Use your hot Shredded Chicken in a low-carb keto-friendly bacon shredded chicken salad with avocados, cucumber, and lemon seasoning.
NET CARBS FAT PROTEIN
Serving: 1/3 Breast Makes: 6 Servings
Prep: 3 Minutes Cook: 10 Minutes