Cheesy Pulled Chicken Burger Bowls
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Cheesy Pulled Chicken Burger Bowls

Cheesy Pulled Chicken Burger Bowls

with Rice, Burger Sauce and Crispy Onions

Tags:
Quick
Allergens:
Milk
Sulphites
Egg
Mustard
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

290 grams

Slow Cooked British Chicken

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese

(Contains Milk)

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

30 grams

Hot Sauce

30 grams

Burger Sauce

(Contains Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil for the Dressing

2 tbsp

Tomato Ketchup

20 grams

Butter

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Nutritional information

Energy (kJ)3539 kJ
Energy (kcal)846 kcal
Fat36.5 g
of which saturates13.9 g
Carbohydrate81.4 g
of which sugars11.6 g
Protein50.8 g
Salt2.21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Lidded saucepan
Chopping Board
Grater
Knife
Medium Bowl
Fork

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) While the rice cooks, heat a large saucepan with a tight-fitting lid on medium-high heat. Add the chicken along with the juices from the packet.

b) Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

3

a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

b) Cut the tomato into 1cm chunks.

c) Grate the cheese.

4

a) In a medium bowl, combine the red wine vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

b) Mix in the tomatoes. Set aside.

5

a) Once tender, remove the lid from the pan and shred the chicken.

b) Stir through the hot sauce, tomato ketchup and butter (see pantry for both amounts). Season with salt and pepper, then remove from the heat. 

c) When everything's ready, toss the lettuce with the tomatoes and dressing until evenly coated. 

6

a) Share the rice between your bowls. Top with the shredded chicken and sprinkle over the cheese.

b) Add the salad to one side and drizzle the burger sauce on top.

c) Sprinkle with the crispy onions to finish.

d) Enjoy!