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Cheesy Pulled Chicken Burger Bowls
Cheesy Pulled Chicken Burger Bowls

Cheesy Pulled Chicken Burger Bowls

with Rice, Burger Sauce and Crispy Onions

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Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Pulled Chicken Burger Bowls in just 20-25 minutes for a delicious and speedy meal.

Allergens:
Milk
•Schwefeldioxide und Sulfite
•Egg
•Senf
•Gluten

The quantities provided above are averages only.

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.

Total25 minutes
Active 15 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: Schwefeldioxide und Sulfite)

30 grams

Hot Sauce

30 grams

Burger Sauce

(Contains: Egg, Senf)

1 sachet(s)

Crispy Onions

(Contains: 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

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
Dietary Fibre2.8 g
Protein51 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Grater
•Medium Bowl

Instructions

Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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.

Simmer the Chicken
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.

Prep Time
3

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

b) Cut the tomato into 1cm chunks.

c) Grate the cheese.

Mix your Dressing
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 tomato chunks. Set aside.

Shred and Stir
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 tomato chunks and dressing until evenly coated. 

Serve Up
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!

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