Pulled Chicken Rice Bowls
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Pulled Chicken Rice Bowls

Pulled Chicken Rice Bowls

with Tomato Salsa and Monterey Jack Cheese

We’re helping you get one big step closer to slow-cooked perfection with our ready-to-heat pulled chicken. We’ve already taken care of making the meat pull-apart tender; you’ve just got to warm it up with some spices for extra flavor. You’ll be serving it on top of fluffy jasmine rice with some fresh tomato salsa and sour cream to keep things cool.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time


serving amount

½ cup

Jasmine Rice

1 unit

Red Onion

1 unit

Green Bell Pepper

1 unit

Roma Tomato

¼ ounce


1 unit


8 ounce

Pulled Chicken

1 tablespoon

Fajita Spice Blend

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber5 g
Protein41 g
Cholesterol170 mg
Sodium640 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.


Small pot
Large Pan
Small Bowl


Cook Rice

Place 1 cup water and 1 TBSP butter in a small, lidded pot. Bring to a boil over high heat, then add rice, stirring once. Lower heat, reduce to a gentle simmer, and cover. Cook until tender, about 15 minutes. Keep covered off heat.


Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP minced onion. Halve, core, and seed bell pepper, then thinly slice. Core, seed, and finely dice tomato. Finely chop cilantro. Halve lime; cut one half into wedges.

Cook Veggies

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, tossing, until just softened, 3-4 minutes.

Simmer Chicken

Add another large drizzle of oil to pan with veggies over medium-high heat. Tear chicken into bite-sized shreds and add to pan. Season with salt, pepper, and fajita spice. Cook, tossing, to combine and warm through, 2-3 minutes. Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low and stir in 1 TBSP butter. Let simmer 1-2 minutes.

Make Salsa

While chicken cooks, toss together tomato, minced onion, and half the cilantro in a small bowl. Squeeze in juice from lime half. Season with salt and pepper, then toss again to combine.

Finish and Serve

Fluff rice with a fork, then season with salt and pepper. Divide between plates, then arrange chicken and veggies on top. Sprinkle with cheese, then spoon over salsa, dollop with sour cream, and garnish with remaining cilantro. Serve with lemon wedges on the side for squeezing over.