Pulled chicken bowl
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The spicy pulled chicken pairs perfectly with Mexican flavours, but is also great to serve on a sandwich.
Ingredients
Skinless chicken breast
300 g
Vegetable stock
3 cup(s), (750ml)
Tomato paste
1½ tbs
Tomato passata
300 g
Apple juice no added sugar
2 tbs
Tomato sauce (ketchup)
1½ tbs
Ground paprika
2 tsp
Ground cumin
½ tsp
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Lemon zest
1 tsp
Canned corn kernels, rinsed and drained
1 420g can
Cos lettuce
2 baby, roughly chopped
Tomato(es)
2 large, roughly chopped
Red onion
50 g, cut into rings
Tortilla chips
50 g
Instructions
1
Place chicken and stock in a large saucepan over medium heat and bring to the boil. Turn heat off, cover and set aside for 15 minutes, or until chicken is cooked through.
2
Meanwhile, combine tomato paste, passata, apple juice, tomato sauce, paprika and cumin in a saucepan. Season with salt and pepper. Heat over medium heat for about 10 minutes, or until it starts to boil. Drain chicken and shred with two forks. Stir chicken into tomato mixture and remove from heat.
3
To make dressing, combine yoghurt and lemon zest in a small bowl. Season with salt and pepper. Divide corn, lettuce, tomatoes, onions and chicken among 4 bowls. Sprinkle with tortilla chips and drizzle with yoghurt dressing to serve.
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