African - style Easy Main course

Pulled Chicken Boujee Bowl

Name: Pulled Chicken Boujee Bowl
Prep time: PM12.00T
Cook time: PM12.00T
Total time: PM24.00T
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)

24 Min

Easy

Ingredients

2 Portions

200 g

Peppers, Sweet, Green, Raw

200 g

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

225 g

Chicken breast tenders, breaded, uncooked

146 g

MAGGI 2-Minute Chicken Noodles

6 Leafs

Spinach, Raw

1 Level tablespoon

Seasoning mix, dry, chili, original

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Nutrition Value

Energy

705.57 kcal

Protein

27.7 g

Carbohydrates

77.25 g

Fats

31.33 g

Information per serving

Preheat the grill

1 Min

Preheat the grill

Roast Red Peppers

10 Min

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

1 Min

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

Slice the Corn Kernels

1 Min

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

Shred the Cooked Chicken

1 Min

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

Cook MAGGI 2-Minute Noodles

2 Min

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

Plate your meal

4 Min

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.