Our Recipe BoxesGift Cards
Cheesy Pulled Chicken Burger Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Cheesy Pulled Chicken Burger Bowls

with Rice and Crispy Onions

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


serving amount

150 grams

Basmati Rice

290 grams

Slow Cooked Chicken

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese

(Contains Milk)

12 grams

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



Nutritional information

Energy (kJ)3558 kJ
Energy (kcal)850 kcal
Fat36.7 g
of which saturates13.9 g
Carbohydrate81.8 g
of which sugars11.9 g
Protein51 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Lidded saucepan
Lidded saucepan
Chopping Board
Medium Bowl



a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

b) Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


a) Meanwhile, 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.


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

b) Cut the tomato into 1cm chunks.

c) Grate the cheese.


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

b) Mix in the tomatoes. Set aside.


a) Once tender, remove the lid and shred the chicken. Stir through the hot sauce, tomato ketchup and butter (see pantry for both amounts).

b) Season with salt and pepper, then remove from the heat. IMPORTANT: Ensure the chicken is piping hot throughout.

c) When everything's ready, toss the lettuce in the tomato dressing until evenly coated. 


a) Share the rice between 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!