Tropical Pulled Chicken Bowl
on Green Onion Rice with Mango-Poblano Salsa
Get a taste of the tropics with this bright and fresh chicken bowl! Tender BBQ chicken, juicy mango and peppery poblano strike the perfect balance between sweet and savoury that will have you reaching for seconds.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Pulled Chicken
¾ cup
Parboiled Rice
170 g
Mango, chopped
2 unit
Green Onion
56 g
Hot Pepper
½ cup
BBQ Sauce
(Contains Sulphites, Mustard)
1 unit
Lime
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to high.Add 1 1/4 cups warm water (dbl for 4ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice to medium pot of boiling water. Once boiling, reduce heat to medium-low. Cook covered, until rice is tender and water has absorbed, 15-18 min.
Add chicken and bbq sauce to an 8x8-inch baking dish (NOTE: Use same for 4ppl). Toss together. Season with salt and pepper. Broil in the middle of the oven, until warmed through, 8-10 min.**.
While rice and chicken cook, cut mango into 1/4-inch pieces. Thinly slice green onions. Zest, then juice half the lime (1 lime for 4ppl). Cut any remaining lime into wedges.
Stir together mango, poblano pepper, half the green onions, lime juice and 1 tbsp oil (dbl for 4ppl) in a medium bowl. Season with salt and pepper.
Fluff rice with a fork. Stir in lime zest and remaining green onions. Seasonwith salt.
Divide rice between bowls. Top with chicken and mango-poblano salsa. Squeeze over a lime wedge, if desired.
