Pulled chicken bowl

Enjoy this budget-friendly chicken and spinach dish with rice and tortilla chips, or use as a filling for a burrito or burger buns

  • Prep:15 mins
    Cook:35 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 477
  • fat 16g
  • saturates 3g
  • carbs 49g
  • sugars 0g
  • fibre 11g
  • protein 29g
  • salt 0.6g


  • 1 tbsp vegetable oil
  • 3 chicken thighs
  • 1 red onion, sliced
  • 3 garlic cloves, crushed
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • 2 tbsp tomato purée
  • 300ml passata
  • 50ml low-sugar barbecue sauce
  • 150g spinach
  • 1 lime, juiced
  • 250g cooked brown rice, to serve (optional)
  • 10g coriander, roughly chopped


  1. Heat the vegetable oil in a large flameproof casserole dish over a medium heat. Add the chicken thighs and brown on each side, about 3-4 mins, then remove and set aside on a plate.

  2. Add the red onion, scraping up the golden chicken fat on the bottom of the pan with a spatula. Cook for 5-6 mins until beginning to soften, then add the garlic, cumin, ground coriander, smoked paprika and tomato purée. Cook for 3-4 mins until the purée has darkened.

  3. Pour in the passata, barbecue sauce and 150ml water, bring to the boil, then return the chicken to the dish and reduce to a simmer. Cook for 25 mins until the sauce has reduced and the chicken is tender. Remove the chicken, shred with two forks, then stir back in. Add the spinach in handfuls and stir to wilt.

  4. Squeeze in the lime and season. Divide the rice between two bowls and top with the pulled chicken. Sprinkle over the coriander and serve with tortilla chips.

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