Recipes · Batch cook

Batch Salsa Pulled Chicken

Chicken simmered in salsa until it shreds itself — one pot that becomes tacos, bowls, wraps, and salads all week.

40 mineasy6 servings$$mexicanGluten-freeDairy-freeHigh proteinMeal prep
Why it earns its place. The highest-leverage batch protein there is: two ingredients, five future meals, 30 g protein a serving.

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Ingredients · 6 servings

  • 900 gchicken breast or thighs
  • 450 gsalsa — a jar you actually like
  • 1.5 tspground cumin
  • 1 tspgarlic powder
  • 1 wholelime — juiced
  • 1 handfulcilantro (optional)

No major allergens among the listed ingredients — always check labels, brands vary.

Method

  1. Chicken, salsa, cumin, and garlic powder in a pot; lid on, gentle simmer.
    30 min
  2. Shred with two forks right in the sauce; simmer open until it thickens to cling.
    5 min
  3. Lime and cilantro in. Portion into tubs — tacos tonight, bowls Tuesday, wraps Thursday.

Nutrition per serving

220calories
30 gprotein
8 gcarbs
7 gfat
2 gfiber
1.5 gsat fat
480 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 2 different plants toward your weekly variety.

Make it yours

cultureSalsa verde changes the whole personality
allergyJackfruit + white beans for a plant version
availabilitySlow cooker: 4 hours low, shred, done

Storage. Fridge 4 days; freezes 3 months flat in bags.

Batching. Doubles if the pot allows — the freezer will thank you.

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