Quick Mexican Pulled Chicken & Red Kidney Bean Bowl
with Avocado & Creamy Spinach Slaw
You've heard of pulled pork, but pulled chicken is now all the rage! It's so tender, and with a mildly-spiced tomato sauce, plus creamy avocado, this meal is a feast of colourful and delicious Mexican flavours. Eat up!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
baby spinach leaves
1
tomato
1
avocado
½ tin
red kidney beans
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 bag
slaw mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
pulled chicken
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves and tomato. Slice avocado in half, scoop out flesh and thinly slice. Drain and rinse red kidney beans (see ingredients).
• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook kidney beans, pulled chicken and a dash of water, breaking up with a spoon, until browned, 2-3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1 minute. • Reduce the heat to medium, then add the water, the butter and chicken-style stock powder and simmer until slightly thickened, 1-2 minutes. Season to taste.
• Meanwhile, add tomato, baby spinach, slaw mix, mayonnaise and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste and toss to combine.
• Divide spinach slaw between bowls. • Top with Mexican pulled chicken and red kidney beans. • Serve with avocado slices.