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Loaded Chipotle Pulled Chicken Rice Bowl
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Loaded Chipotle Pulled Chicken Rice Bowl

with Pickled Onion, Salad and Cheese


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 time25 minutes


serving amount

150 grams

Basmati Rice

½ unit(s)

Red Onion

12 grams

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Medium Tomato

290 grams

Slow Cooked Chicken

30 grams

Mature Cheddar Cheese

(Contains Milk)

20 grams

Chipotle Paste

96 grams

BBQ Sauce

20 grams

Wild Rocket

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

1 tbsp

Olive Oil for the Dressing

20 grams



Nutritional information

Energy (kJ)3485 kJ
Energy (kcal)833 kcal
Fat28.2 g
of which saturates11.9 g
Carbohydrate96.3 g
of which sugars18.1 g
Protein50.9 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Medium Bowl
Small Bowl
Large Saucepan



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.

c) Once boiling, turn the heat down to medium and cover with the lid. 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, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

b) Pop it into a small bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.

c) Cut the tomato into 1cm chunks. Add the tomatoes to a medium bowl and stir in the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.


a) 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) Grate the cheese.


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

b) Stir through the chipotle paste, BBQ sauce and butter (see pantry for amount). Season with salt and pepper, then remove from the heat. IMPORTANT: Ensure the chicken is piping hot throughout.

c) When everything's ready, add the rocket to the bowl with the tomatoes and toss to coat in the dressing. 


a) Share the rice between bowls and top with the pulled chicken.

b) Sprinkle the cheese over the chicken. 

c) Serve the pickled onion alongside. Pour the remaining pickle juice into the salad and toss it through. Add the salad on the side. 

d) Enjoy!