Pulled Chicken Boujee Bowl

Name: Pulled Chicken Boujee Bowl
Prep time: 12 s
Cook time: 12 s
Total time: 24 s
Yield: 2
Cuisine: African - style
Ingredients: 1 Red Pepper; 1 Corn on the Cob Cooked; 225g Cooked left over chicken; 2 Packets MAGGI 2-Minute Noodles (Chicken flavour); 6 Fresh Spinach Leaves Washed; Chilli Flakes (optional)

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Easy

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24 Min

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Ingredients

2 Portions

Peppers, Sweet, Green, Raw

200 g

Corn, sweet, yellow, canned, drained solids, rinsed with tap water

200 g

Chicken breast tenders, breaded, uncooked

225 g

MAGGI 2-Minute Chicken Noodles

146 g

Spinach, Raw

6 Leafs

Seasoning mix, dry, chili, original

1 Level tablespoon

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Baking dish

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Knife

Cutting board

Knife

Bowl

Microwave

Bowl

Nutritional Information

Nutrition Table Footer

Carbohydrates

77.25 g

Energy

715.14 kcal

Fats

31.33 g

Protein

27.7 g

Nutrition Table Footer

Recipe steps

24 min

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Recipe steps

24 min

Preheat the grill

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Preheat the grill

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24 min

Roast Red Peppers

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Lightly oil the red pepper and place on a baking tray. Roast for 10 - 12 minutes until skin is charred all round.

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24 min

Remove skin from the roasted

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Remove skin from the roasted red pepper and cut into broad strips, then set aside.

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24 min

Slice the Corn Kernels

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Slice the corn kernels from the cob with a sharp knife and set aside.

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24 min

Shred the Cooked Chicken

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Shred the cooked chicken into pieces with two forks, and set aside

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24 min

Cook MAGGI 2-Minute Noodles

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Cook MAGGI 2-Minute Noodles according to the pack instructions.

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24 min

Plate your meal

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To plate, start by placing 3 spinach leaves at the bottom of each of Boujee bowl. Divide the MAGGI Chicken noodles between the two bowls and place on top of the

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24 min

Spoon over the Noodle Broth

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Spoon over the noodle broth, season to taste with chilli flakes and serve.

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Pulled Chicken Boujee Bowl

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Pulled Chicken Boujee Bowl

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