Cheesy Pulled Chicken Burger Bowls
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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 Time30 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

290 grams

Slow Cooked British Chicken

30 grams

Hot Sauce

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Medium Tomato

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

30 grams

Burger Sauce

(Contains Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil

2 tbsp


20 grams


1 tbsp



Nutritional information

Energy (kJ)3922 kJ
Energy (kcal)937 kcal
Fat46.1 g
of which saturates14.5 g
Carbohydrate83.3 g
of which sugars14.4 g
Protein50.7 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.



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 and the water for the sauce (see pantry for amount).

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. Season with salt and pepper. Set aside.

b) In a small bowl, combine the burger sauce with the mayonnaise (see pantry for amount). 


a) Once tender, remove the lid and shred the chicken. Stir through the hot sauce, honey and butter (see pantry for amount).

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 and tomato in the vinegar and oil 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 mayo on top.

c) Sprinkle with the crispy onions to finish.

d) Enjoy!