Easy Pulled Chipotle Chicken & Brown Rice Bowl
with Spinach Slaw, Charred Corn Salsa & Sriracha Yoghurt- Milk
- Soy
- May contain traces of allergens
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Wheat
One bite is all it takes to get a little of everything when dinner’s in a bowl. The pulled chicken combined with a mild chipotle sauce and a creamy slaw with pops of charred sweetness from the corn kernels, all comes together when soft brown rice is introduced. There won’t be any leftovers tonight! *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
brown rice
1 packet
sriracha
(May be present: Soy)
1 packet
pulled chicken
1 packet
Mild Chipotle Sauce
(May be present: Soy, Gluten, Fish, Cashew, Almond, Eggs, Sesame, Wheat)
½ tin
sweetcorn
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 bag
herbs
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
3 cup
water
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, bring brown rice and the water to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. • Drain and return to saucepan. Season with salt and pepper.
• Finely chop garlic. • Add garlic to a medium heatproof bowl along with a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. • Add Greek-style yoghurt and sriracha to the garlic oil mixture and combine. Set aside. • Drain pulled chicken and roughly shred. Transfer to a bowl, then add mild chipotle sauce. Toss to combine and season to taste.
• When the rice has 10 minutes remaining, drain sweetcorn (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a second medium bowl. • In a large bowl, add baby spinach leaves, shredded cabbage mix, cooked brown rice and 1/2 the sriracha yoghurt. Toss to combine and season to taste.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Divide brown rice and spinach slaw between bowls. • Top with pulled chipotle chicken, charred corn salsa and remaining sriracha yoghurt. • Tear over herbs to serve. Enjoy!
