These customizable meal-prep bowls offer a delicious and convenient high-protein option. Shredded chicken is cooked in a savory blend of garlic, paprika, and cumin, served over cooked grains and fresh vegetables. Perfect for busy schedules with cook times as low as 15 minutes in an Instant Pot or 4 hours in a slow cooker.
2 lbs boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
Salt to taste
Black pepper to taste
1 tbsp olive oil
3 cups cooked grains (quinoa, brown rice, or farro)
2–3 cups fresh veggies (bell peppers, cucumber, cherry tomatoes, or spinach)
Optional toppings: avocado slices, feta cheese, fresh herbs, lemon juice
Heat low-sodium chicken broth in a slow cooker or Instant Pot.
Add chicken breasts, garlic powder, smoked paprika, cumin, salt, pepper, and olive oil.
For slow cooker: Cook for 4 hours on low. For Instant Pot: Cook for 15 minutes on high pressure, then quick release.
Shred chicken with two forks while hot.
Divide into servings and top with cooked grains and fresh veggies of your choice.
Add optional toppings like avocado, herbs, or lemon juice before storing.
Use fresh or thawed chicken breasts for best results.
Store shredded chicken in airtight containers for up to 4 days or freeze for 3 months.
Swap grains between quinoa, brown rice, or farro based on preference.
Optional topping suggestions can be mixed to suit dietary needs (e.g., coconut-based feta alternative for halal options).