Author: Lily Mazzarella
These can be added to bowls and salads, topped with sauces and herbs, and eaten with your green soup at lunchtime if you need some protein bites. Increase or reduce recipe size depending how many people you are cooking for, and whether you want leftovers!
SHREDDED CHICKEN
1-2 lbs boneless chicken breast or thigh, skin on
About 1 cup broth (water works, but broth is more flavorful)
Pink Himalayan salt and organic freshly ground pepper to taste
Place all ingredients in a saucepan that *just* comfortably accommodates the amount of chicken you are using.
Bring to a simmer, add salt and pepper, and cover.
Turn down heat and simmer lightly for about 15-20 minutes, until chicken is cooked through.
Remove from a pan and allow to cool, while reducing the broth left in the pan.
When chicken is cool enough, remove skin and shred with fingers (or 2 forks), and drizzle with reduced pan liquid for extra flavor and moisture.
PAN-SEARED FISH
1 lb wild caught salmon or halibut, skin on
2+ tsp mixed dried herbs: cumin, za’atar, thyme, pepper, and lemon peel work beautifully
Pink Himalayan salt and organic freshly ground pepper
1-2 tbsp extra virgin olive oil
Preheat the oven to 325, and heat a heavy cast iron pan over medium heat on stove top.
Sprinkle dried herbs, salt and pepper on the fish and massage lightly to coat.
Heat olive oil in cast iron sauté pan, and once hot, place the fish, herb-side down, onto the hot pan. Allow to cook for about 5-10 minutes, depending on the thickness of the fish.
Flip the fish onto its skin side, and place in the oven. Cook for 10-15 minutes, until fish is flaky.
Allow to stand for 5-10 minutes before eating.