Twice Roasted Shredded Chicken

When I know I have a busy week and want to throw together quick dinners or need to meal prep a bulk of protein for my husband and I, this recipe has always been a go-to.  It is especially flavorful because I shred the cooked chicken, give it an extra dusting of spices and quick roast before serving or packing it away for later meals.  It’s easy, versatile and a big time saver for weeknight meals.  We use it as a base in a variety of salads (chicken salad, buffalo style + greek salads just to name a few), mixed with sautéed vegetables, or inside grain-less tortillas.



  • 1 cup avocado oil
  • 1 Tbsp salt*
  • 1 Tbsp garlic powder*
  • 11/2 Tbsp dried oregano*
  • 4 lbs boneless skinless chicken breast



  • Combine all marinade ingredients into ziplock bag and mixed to combine
  • Add chicken and coat evenly
  • Let marinate in the fridge overnight
  • When ready to roast, preheat oven to 400 and line baking sheet with parchment paper
  • Lay chicken evenly across the sheet and ensure the pieces do not touch one another.  Be sure to pour excess marinade over the chicken
  • Cover with foil and bake for 30 minutes, flipping halfway through or until center is cooked
  • Bake an additional 10 minutes uncovered
  • Take chicken out of the oven and let cool for ten minutes
  • Shred chicken using two forks and lay evenly on baking sheet
  • Sprinkle shredded chicken with a quick drizzle of oil and a dusting of extra oregano, garlic powder and salt*
  • Mix to combine
  • Bake 10 minutes uncovered**



  • * Drizzle of oil and dusting of spices on the cooked shredded chicken is in addition to what is being used for the marinade
  • **If you want your chicken extra crispy, lay pieces of chicken in single layers and roast in batches

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