Pulled Chicken Boujee Bowl
This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Preheat the grill1 Min
Roast Red Peppers10 Min
Remove skin from the roasted red peppers1 Min
Slice the Corn Kernels1 Min
Shred the Cooked Chicken1 Min
Cook MAGGI 2-Minute Noodles2 Min
Plate your meal4 Min
Spoon over the Noodle Broth4 Min
Preheat the grill of 8
Preheat the grill
Roast Red Peppers of 8
Lightly oil the red pepper and place on a baking tray. Roast for 10 - 12 minutes until skin is charred all round.
Remove skin from the roasted red peppers of 8
Remove skin from the roasted red pepper and cut into broad strips, then set aside.
Slice the Corn Kernels of 8
Slice the corn kernels from the cob with a sharp knife and set aside.
Shred the Cooked Chicken of 8
Shred the cooked chicken into pieces with two forks, and set aside
Cook MAGGI 2-Minute Noodles of 8
Cook MAGGI 2-Minute Noodles according to the pack instructions.
Plate your meal of 8
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 spinach leaves. Top each noodle bowl with the red pepper strips, corn and chicken.
Spoon over the Noodle Broth of 8
Spoon over the noodle broth, season to taste with chilli flakes and serve.