HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Mexican Pulled Chicken & Red Kidney Bean Bowl
Quick Mexican Pulled Chicken & Red Kidney Bean Bowl

Quick Mexican Pulled Chicken & Red Kidney Bean Bowl

with Avocado & Creamy Spinach Slaw

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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 carbsUnder 650kcalQuickSpicy

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

baby spinach leaves





½ tin

red kidney beans

(May be presentSoy)

1 packet

tomato paste

1 sachet

chicken-style stock powder

1 bag

slaw mix

1 packet



1 packet

pulled chicken

1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

¼ cup


20 g



1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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).


• 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.


• 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.


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