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African - style Easy Main course

Pulled Chicken Boujee Bowl

0
24 Min
Easy

Ingredients

-
2 Portions
+

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

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

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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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
Lets Cook

Instruction

24 Minutes
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.
Spoon over the Noodle Broth
4 Min
Spoon over the noodle broth, season to taste with chilli flakes and serve.
Pulled Chicken Boujee Bowl

Preheat the grill of 8

Preheat the grill

Pulled Chicken Boujee Bowl

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.

Pulled Chicken Boujee Bowl

Remove skin from the roasted red peppers of 8

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

Pulled Chicken Boujee Bowl

Slice the Corn Kernels of 8

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

Pulled Chicken Boujee Bowl

Shred the Cooked Chicken of 8

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

Pulled Chicken Boujee Bowl

Cook MAGGI 2-Minute Noodles of 8

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

Pulled Chicken Boujee Bowl

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.

Pulled Chicken Boujee Bowl

Spoon over the Noodle Broth of 8

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

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