This week we needed a fast Shredded Chicken recipe to make the Spinach & Ricotta Pasta Bake from Dinners 4 and I was recommended the Thermomix recipe by the lovely Tanya Halse.
Tanya has been on the Skinnymixers recipe development team for 10 years now and runs a very popular Facebook Page ‘Aussie Thermomixers – Tanya Halse Thermomix Consultant’ and the ‘Aussie Thermomixers’ Group.
You may have made one of her other guest recipes –
- Guest Recipe: Tanya’s No Fail Creamy Cauliflower Mash
- Guest Recipe: Tanya’s Pot Stickers (pan-fried dumplings)
Thank you Tanya for sharing this super easy Shredded Chicken Thermomix recipe with us, we appreciate it.
This Shredded Chicken can be used for so many different things.
- for easy meal prep – it freezes well
- On top of soups for extra protein
- In sandwiches or wraps
- In the Spinach & Ricotta Pasta Bake from Dinners 4
- Mixed through the Buttery Garlic Noodles from Dinners 4
- Add to salads like the BLT Pasta Salad from SkinnyAmerica
This style of shredded chicken is also easy to customise. You can keep it plain for versatility or add herbs, spices or stock to suit the flavour you’re after. It works well in everything from healthy salads to comfort food recipes, giving you a flexible protein base that saves time during the week.
Whether you’re new to the Thermomix or just need a quick, budget-friendly protein option, this shredded chicken recipe is a practical go-to that fits into everyday cooking.
Ingredients
- 1 kg chicken breast - cut into large chunks (approx 3cm pieces)
- 5 g olive oil
- ½ tsp salt
- ½ tsp cracked pepper
Instructions
- Add ingredients to mixer bowl.
- Cook for 10-13 min/steaming temp/reverse/slowest speed or until internal temperature reaches 74℃.
- Once cooked, mix for 4 sec/reverse/speed 4/MC on.