• Eliana

Lemon Thyme Pulled Chicken

A stellar meal prep or make ahead dish to keep in your fridge all week long. Heck serve it one night for dinner; it's juicy, it's flavorful, and it's surely a crowd pleasure. The lemon and thyme flavor balance out perfectly together, shaking your ordinary chicken dinner . No hassle or fuss either, cooks in the oven for you!

(Ps- if you have leftovers, add some bbq sauce to the pulled chicken and make pulled bbq chicken sliders the next day!)

Lemon Thyme Pulled Chicken

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour and 5 minutes

Yield: 4 servings

Ingredients:

1 tablespoon butter

2 shallots, thinly sliced

2 cloves garlic, thinly sliced

3 chicken breasts

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

2 lemons, juiced and zested

1 1/2 cups chicken stock

1 teaspoon Adobo seasoning

1 tablespoon olive oil

10 sprigs of thyme

Directions:

Preheat oven to 350 degrees F.

In an oven-safe saucepan, melt butter and add in shallots, cook until translucent, about 3 minutes. Add in garlic and cook for 1 minute, or until fragrant.

Meanwhile, season chicken breasts with salt, pepper, and paprika. Add chicken into pot with lemon juice and zest, chicken stock, Adobo seasoning, olive oil, and thyme, mix all together and make sure chicken breasts are fully covered in the liquid (add a little more stock if needed). Bring to a boil, cover with a lid, and place the pot in the oven to continue cooking. Cook in the oven for 1 hour. Remove pot from the oven and place chicken on a cutting board to shred with a fork into pulled chicken. Set aside.

Meanwhile, place the pot back on the stovetop on low-heat. Add in the pulled chicken to absorb the lemon thyme juices. Season with additional salt or pepper, to taste, if needed. Serve hot over rice pilaf or mashed potatoes (whatever you desire).

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