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Superquick Pulled Chicken Chilli with Lime and Coriander Rice

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
212 kcal
Protein
: 
6g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

240 grams

Cooked Pulled Chicken

30 grams

Tomato Puree

1 pouch(es)

Steamed Basmati Rice

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Spring Onion

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 tin(s)

Biona Chilli Beans

64 grams

BBQ Sauce

1 pinch

Chilli Flakes

½ bunch(es)

Coriander

Energy (kJ)887 kJ
Energy (kcal)212 kcal
Fat12.3 g
of which saturates7.6 g
Carbohydrate18.4 g
of which sugars4.1 g
Dietary Fibre1 g
Protein6 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pop a large saucepan on a medium heat, add the chicken, chilli beans and tomato puree to the pan, stir to combine.

Allow to bubble away until the sauce has thickened and the meat is piping hot, 4-5 mins.

Meanwhile, roughly chop the coriander (stalks and all).

Trim the spring onion and thinly slice.

Grate the cheddar cheese.

2

Cook the rice according to pack instructions.

Stir the BBQ sauce and half the chilli flakes into the chicken and chilli bean mixture. TIP: Add less chilli flakes if you don't love spice!

TIP: Add a splash of water if the chilli needs loosening up.

Bring back to the boil then remove from the heat.

Season to taste with salt and pepper.

3

Share the rice between your bowls.

Spoon the chicken chilli on top.

Sprinkle over the cheese, top with a dollop of soured cream followed by the spring onion, coriander and a pinch of chilli to finish!

Enjoy!

4
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