Last updated on August 30th, 2020 at 12:11 pm
If you’re craving something fresh, spicy and delicious for dinner this week, you’ll love these healthy shredded chicken bowls. Packed with protein, vitamins and minerals this easy healthy dinner recipe is super delicious and versatile! An easy low carb meal prep recipe that is just great for clean eating. Use leftover chicken to speed things up and make this Mediterranean-style paleo and keto-friendly, gluten-free and dairy-free dinner bowls in about 30 minutes!
Healthy Shredded Chicken Bowls Recipe
I had a vision for this recipe and I did the whole thing. Brought back to life the vision board I burned in March 2020. Then I started working on what was supposed to taste like the “döner” I used to eat when I was a student in Berlin, Germany. Those were some sucky times and that döner was the highlight of the years I spent there. I remember the S-Bahn, grey skies and that döner.
And now you’re like, WTF is döner? What do you keep saying that weird word that nobody should ever say out loud, whisper, write or even hear?
Answer: Because it’s food. It’s pretty much the Turkish version of the Greek Gyros aka the original Greek god. (and now I know I’m dead to both of these countries) Can’t go anywhere anyway right now, so live in the moment, mkay?
While I’m at it, let me spread some more rumors that might get me banned from countries…I read somewhere that döner was originally “discovered” in Germany where many Turkish people live. Idk. Please protect me.
The döner that I ate was the best in town. There was always a huge line in front of that food truck of approximately 32378 people and their mothers. And cats. Just to get close to those hard-working, sweaty guys who were cutting meat, frying vegetables and putting it all in a gluten-loaded pita bread.
10 years after we know gluten = the devil, but those food memories still haunt me. Anything bad that happens in the world right now – blame it on gluten. He’s okay, he’s used to being blamed for everything.
Why Low Carb?
My plan was to turn that döner into a bowl, but make it healthier and lower carb. Since finding out this year that pretty much everyone in my family is diabetic or pre-diabetic, I’ve been trying to eat more foods that keep my blood sugar consistent and don’t spike it too much. So for the most part I’ve cut out bread, all grains beside quinoa, I don’t eat that many potatoes and I’m really watching my portions when it comes to healthy sweets.
If you want to add some more carbs to this bowl you can make some hummus, you can serve with rice or quinoa, sweet potatoes – these are all good healthy options.
How To Make Dinner Healthy
So very long story short, instead of the fried potatoes and fried meat I made these changes to make a delicious, really healthy dinner that is perfect for gluten free dairy free clean eating:
- I used shredded chicken! Lately I’ve been loving adding shredded chicken to my meals, it’s simple and super easy. Boil some chicken breast, shred it and then use it in salads, in bowls, in lettuce wraps…
- Made these healthy 10-minute roasted vegetables! It’s a quick recipe with cauliflower, peppers and zucchini and it tastes delicious.
- I also made a simple healthy tomato cucumber salad and used a lot of garlic, because it’s summer 2020 and we’ve got to survive.
- Made a healthier sauce. Every time I would go to get that döner, they’d ask me: Spicy or garlic sauce? Why not both? They don’t cancel each other out…And without using mayonnaise? That’s what I did with some almond butter, garlic, hot paprika and lemon juice.
While there was no bread or mayonnaise in this recipe, this healthy meal was super satisfying. True, it was definitely not the same, but it was really delicious and I didn’t feel like I needed a nap after.
How To Make Shredded Chicken
There are probably millions of versions for shredded chicken on the internet, but I really like to keep it simple. Because simple means versatile. Here’s how to make shredded chicken, the easy way:
- boil chicken breast for 12-15 minutes with salt and pepper
- use 2 forks to shred it in pieces (as shown here)
I’ve also seen videos about shredding chicken with a mixer. Hoever I feel like that might get a bit messy and into my hair, so I let go of the need to run a mixer through that boiled chicken. For now.
The great thing about preparing your chicken this way is that you can then use it in salads, wraps or cook with some sauce of choice with vegetables and herbs and then eat it.
To meal prep this recipe I recommend making everything ahead except for the salad, because it spoils faster than I can think. FIY: it takes me hours to form a thought.
So prepare the chicken, the roasted vegetables, the sauce, add the olives and the jalapeno, some cherry tomatoes and put the different parts in different containers or in airtight compartment meal prep containers like these.
Whatever you decide to do, I hope you enjoy this simple, delicious recipe and I hope you’re still enjoying your summer!
(that’s right, I started signing my posts, let’s see how long it lasts!)
- 10oz / 300g boneless skinless chicken breast, boiled, shredded
- 1 1/2 tsp cumin
- 2 garlic cloves, minced
- 1 tsp hot paprika (optional)
- ½ lemon, juice of
- 2 tsp dried mint
- 1 1/2 Tbsp olive oil
- To make the chicken I just boiled boneless, skinless chicken breast in water with salt until done (around 12 minutes). Then I let it cool off a bit and shredded using a fork. You can of course use any method you like to shred a chicken. Once the chicken is ready, it's time to add in the herbs, spices and lemon juice. Mix it all together and it's ready.
- Garlicky sauce: Mix tahini or almond butter with garlic, lemon juice, hot paprika. The sauce will begin to thicken and get sticky. To make it creamy again - add water 1 tbsp at a time until you reach desired consistency. For me it took about 2 tbsp water.
- Prepare the roasted vegetables as described in this recipe.
- Prepare the tomato cucumber salad as shown here.
- Arrange the bowls: start with the salad, then the chicken, then roasted vegetables, a jalapeno, some olives and top with the garlicky sauce.
- Enjoy immediately or follow meal prep instructions.
Amount Per Serving: Calories: 318Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 85mgSodium: 91mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 34g