{Nourish} Any Night Pulled Chicken


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Pulled Chicken over rice and beans, in a burrito or on a sandwich is perfect superbowl food or dinner any night of the week.  The bonus?  This is so simple and so versatile.  You have to try it!

Pulled Chicken 

  • 4 skinless, boneless chicken breast halves (about 2 pounds)
  • Salt and pepper
  • 1 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 cup apple cider vinegar
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • red pepper flakes optional



  1. Preheat the oven to 400.
  2. In a baking dish combine the chicken with all the ingredients.  Mix together to evenly coat.
  3. Bake, covered for 20-30 minutes or until mostly cooked through.
  4. Remove chicken and “pull” or shred using two forks.
  5. Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes.  Add the shredded chicken and heat through.  Season with salt and pepper.


Serving suggestions:

  • top with tomatillo salsa
  • over rice and beans with guacamole
  • in taco shells with avocado
  • on a sandwich with cheese and avocado

What would you serve with this pulled chicken recipe?


Katie Cavuto MS RD

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