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Pulled Chicken Bowl with Avocado Sauce
Pulled Chicken Bowl with Avocado Sauce

Pulled Chicken Bowl with Avocado Sauce

with salad, sweet potato & Mexican-style spices

4.3
(862)

Little Gem is the younger brother of romaine. Its sweeter flavour and small size make for fresh bites that don't even require a knife and fork.

Tags:
Calorie Smart

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

150 g

Sweet potato

100 g

Pulled chicken

1 piece

Little gem

½ piece

Avocado

70 g

Corn

½ piece

Lime

½ sachet(s)

Mexican-style spices

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

[Plant-based] mayonnaise

30 milliliters

Water for the sauce

¼ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2669 kJ
Calories638 kcal
Fat37 g
Saturated Fat9.5 g
Carbohydrate47.8 g
Sugar15.4 g
Dietary Fiber10.8 g
Protein25.5 g
Salt2.2 g
Potassium255 mg
Calcium13.1 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

heat resisting bowl
Plastic Wrap
Strainer
Tall-Sided Pan

Cooking Steps

Prepare
1
  • Dice the sweet potato and transfer to a large microwave-safe bowl.
  • Add the butter and 1 tbsp water per person, then cover with plastic wrap and pierce several holes on top.
  • Microwave on high for 4 - 5 minutes or until soft.
  • Carefully remove the plastic wrap, then add the Mexican-style spices* and season with salt and pepper. Toss well to combine and set aside.

*Take care, this ingredient is spicy! Use as preferred.

Fry the pulled chicken
2
  • Heat the sunflower oil in a frying pan over medium-high heat and fry the pulled chicken for around 4 minutes.
  • In the meantime, roughly chop the lettuce.
  • Drain the corn and quarter the lime.
  • Halve and pit the avocado, then remove the skin and slice the flesh.
Make the sauce
3
  • Transfer the avocado to a tall container, then add the mayonnaise and the water (see pantry for amounts).
  • Squeeze a quarter lime per person directly into the container.
  • Use an immersion blender to process into a smooth sauce. Season to taste with salt and pepper.
Serve
4
  • Serve the lettuce on deep plates.
  • Top with the sweet potato, the pulled chicken and the corn.
  • Drizzle with the avocado sauce and serve the rest of the lime wedges alongside.

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