A healthy, easy, anti-inflammatory shredded chicken
1–2lbs pasture-raised chicken thighs (or breasts)
4 tbsp extra virgin olive oil
Add 1-2lbs chicken thighs (or breasts) to a casserole dish. Drizzle extra virgin olive oil on top of chicken. Sprinkle generously with salt, pepper, all purpose seasoning (we love Bragg’s or Mountain Rose Herbs), and turmeric. Bake in 350′ oven for 20-30 minutes. Be careful not to overcook. Check on occassion to make sure chicken is cooked through but still moist. Shred with 2 forks. Enjoy with your favorite sides or kept in the fridge for quick lunches.
- Prep Time: 5 min
- Cook Time: 30 min