How to Repurpose Shredded Chicken | 2 Easy Meals

Links to the 2 Amazing Meal-Prep Appliances! (Amazon affiliate)
Instant Pot 6 Quart Electric Pressure Cooker
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Yomelo 9- Speed Digital Hand Mixer
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Turn just two chicken breasts into two completely different, family-friendly meals! In this video, I show you how I use my Instant Pot shredded chicken as the base for quick Naan Pesto Chicken Pizzas and fresh, Asian-Inspired Chicken & Rice Noodle Bowls.

This is the kind of real-life meal prep that saves time, stretches your ingredients, and keeps weeknight dinners exciting without spending hours in the kitchen. Whether you’re feeding kids, meal prepping for the week, or just looking for new ways to repurpose chicken, these easy recipes will help you skip takeout and eat better at home.

If you’re into healthy meal prep, easy chicken recipes, Instant Pot recipes, or family dinners, make sure to subscribe for more!

Recipes from this video

Instant Pot Shredded Chicken

Ingredients:

2 lbs chicken breast, raw
1 cup chicken broth (or water)
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder

Instructions

Add chicken, broth, and seasonings to the Instant Pot. Stir.
Seal lid and cook on Manual High Pressure, 10 minutes.
Natural release 8–10 minutes, then quick release.
Remove chicken with 1 cup broth, shred, and mix juices back in.

Store 4 days in fridge or freeze in 1–2 cup portions.

Naan Pesto Chicken Pizzas

Ingredients

Trader Joe’s naan (partially thawed) (four of them)
1 batch shredded chicken
½ cup pesto
1½–2 cups shredded mozzarella
¼ cup Parmesan
½ tsp black pepper
½ tsp Italian seasoning

Instructions

Preheat oven to 400°F.
Spread pesto on naan, top with chicken, cheese, and seasonings.
Bake 10–12 minutes, until bubbly and golden.
Optional: Broil 1–2 minutes to brown.

Asian-Inspired Chicken & Rice Noodle Bowls

Materials

8 oz dried rice noodles
2 cups shredded chicken
1 bell pepper, thinly sliced
1 cucumber, julienned
1 avocado, sliced
1 cup shelled edamame, steamed
2 green onions, sliced
Sesame seeds, garnish

Sauce

3 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
1 tsp honey
½ tsp ginger, grated
½ tsp garlic, minced
Pinch red pepper flakes or dash of hot suace

Instructions

Whisk sauce together.
Pour a splash of the sauce on the chicken in a bowl, mix well, and set aside both the marinated chicken and the sauce in the fridge until ready.
Cook noodles, drain, and rinse cold.
Cook edamame, drain and season with soy sauce.
Layer noodles, chicken, and veggies in bowls.
Drizzle sauce, toss gently, and garnish.

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