Quick Mexican Pulled Chicken & Red Kidney Bean Bowl
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Quick Mexican Pulled Chicken & Red Kidney Bean Bowl

Quick Mexican Pulled Chicken & Red Kidney Bean Bowl

with Avocado & Creamy Spinach Slaw

You've heard of pulled pork, but pulled chicken is now all the rage! It's so tender, and with a mildly-spiced tomato sauce, plus creamy avocado, this meal is a feast of colourful and delicious Mexican flavours. Eat up!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Under 30g carbs
Quick
Spicy
Under 650kcal
Allergens:
Milk
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 bag

baby spinach leaves

1

tomato

1

avocado

½ tin

red kidney beans

1 packet

tomato paste

1 sachet

Chicken-Style Stock Powder

1 bag

slaw mix

1 packet

mayonnaise

(Contains Egg; )

1 packet

pulled chicken

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

(Contains Milk; )

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2710 kJ
Fat48.1 g
of which saturates12.9 g
Carbohydrate23.1 g
of which sugars8.4 g
Dietary Fibre15 g
Protein32 g
Sodium1780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Instructions

1
1

• Roughly chop baby spinach leaves and tomato. Slice avocado in half, scoop out flesh and thinly slice. Drain and rinse red kidney beans (see ingredients).

2
2

• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook kidney beans, pulled chicken and a dash of water, breaking up with a spoon, until browned, 2-3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Reduce the heat to medium, then add the water, the butter and chicken-style stock powder and simmer until slightly thickened, 1-2 minutes. Season to taste.

3
3

• Meanwhile, add tomato, baby spinach, slaw mix, mayonnaise and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste and toss to combine.

4
4

• Divide spinach slaw between bowls. • Top with Mexican pulled chicken and red kidney beans. • Serve with avocado slices.