HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTropical Pulled Chicken Bowl
Tropical Pulled Chicken Bowl

Tropical Pulled Chicken Bowl

on Green Onion Rice with Mango-Poblano Salsa

Read more

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Pulled Chicken

¾ cup

Parboiled Rice

170 g

Mango, chopped

2 unit

Green Onion

56 g

Poblano Pepper, chopped

½ cup

BBQ Sauce

(ContainsSulphites, Mustard)

1 unit


Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate101 g
Sugar36 g
Dietary Fiber5 g
Protein40 g
Cholesterol80 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
8x8" Baking Dish
Medium Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
download icondownload icon

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.