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Pulled Chicken Bowl

Pulled chicken bowl

Total Time
45 min
15 min
30 min
The spicy pulled chicken pairs perfectly with Mexican flavours, but is also great to serve on a sandwich.


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


2 large, roughly chopped

Red onion

50 g, cut into rings

Tortilla chips

50 g


  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.