Quick Mexican Pulled Chicken & Red Kidney Bean Bowl
with Avocado & Creamy Spinach Slaw- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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.*
Ingredients
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: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
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
Nutrition Values
Utensils
Cooking Steps
• 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.
