Sunday Staples: Two Easy Recipes to Carry You Through the Week
Sunday Cooking
I haven’t shared a recipe with you all in a while! One of my favorite things to do on Sunday afternoons is meal prep. A while back, I wrote a Substack post about it.
Yesterday was one of those Sundays when I spent a few hours in the kitchen prepping, and it felt like such a great way to start the new week. Knowing that I have a few meals ready to go makes everything run more smoothly. My son, who is a senior in high school, also loves packing his own lunch, so I try to be mindful of making things he enjoys as well.
The first recipe I want to share with you is shredded chicken. In the past, I’ve often bought rotisserie chicken from Gelson’s—which I love for convenience—and I’ll still do that when I need to save time. But my daughter, Valentina, recently introduced me to this recipe, saying it was incredibly easy. I gave it a try, and wow—it’s delicious! This will definitely become a staple for me.
SHREDDED CHICKEN ( SUPER EASY)
Ingredients:
4 boneless skinless chicken breast ( I like to use the one that is a bit thicker )
olive oil
salt and pepper
3/4 cup of chicken broth or bone broth
Instructions
Heat the olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the chicken with salt and pepper. Cook for 6 minutes on each side.
Add the chicken broth, cover the skillet with a lid and cook another 10 min or until the internal temperature of the chicken is 165 degrees fahrenheit. You can easily measure this with an instant read thermometer.
Remove the chicken from the pan and shred the chicken. Place the chicken in the bowl of your stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds. If you'd like extra moist chicken, you can add any remaining liquid from the pan to the shredded chicken and toss to combine.
I like to store the chicken in a glass Tupperware container, and I love how versatile it is. This week, I used half of it to make chicken salad and the other half for chicken tacos.
Recipe for chicken salad:
2 cups shredded chicken
2 tbsp. dijon mustard
1/3 cup mayonaise ( I like to use vegainase or you can also use greek yogurt )
2 tbsp. of chicken broth
celery ( make sure to chop it fine )
I also love to add the caned jalapeños from Trader Joes
salt and pepper
STICKY GLAZED GINGER CHICKEN
This recipe is inspired by @olivia.adriance—I love following her on Instagram! She shares amazing recipes. While she’s vegan and I’m not, I often tweak her recipes to suit my preferences. You can find her original version on her IG.
Ingredients:
2 lb ground chicken
3/4 cup bread crumbs
2 tbsp grated fresh ginger
2/4 cup chopped fresh basil
1/3 cup grated carrot (about 1 large carrot)
1/4 cup green onion, white and green parts, thinly sliced
1/2 tsp garlic powder
1 tbsp Soya sauce ( I like to use the one with less sodium )
2 tsp fish sauce
1-2 tbsp sriracha
1/2 tsp pepper
Glaze:
1/4 cup soya sauce
1/2 cup chicken stock
2 tbsp brown sugar
2 tbsp rice vinegar
1-2 tbsp sriracha
1 tsp grated fresh ginger
Fresh garlic ( I like a lot )
2 tsp sesame oil
For serving (optional): prepared rice, steamed or roasted broccoli, sesame seeds
I hope you give these recipes a try! Meal prepping has truly made my weeks smoother, and having something as simple as shredded chicken ready to go makes all the difference. Let me know if you try it—I’d love to hear how you use it in your own meals!
Wishing you a wonderful week ahead. Until next time!
xx,
Monika Blunder