Shredded Mexican Chicken Nourish Bowl
Shredded chicken in a smokey chipotle sauce atop a bed of nourishing vegetables
Servings: 4 people
Calories: 421kcal
Ingredients
Shredded Mexican Chicken
- 800 g chicken breast
- 1 tsp olive oil
- 2 cloves garlic- minced
- 1 tsp smoked paprika
- 1 tsp ground chipotle powder
- 1 tsp ground cumin seeds
- 50 g tomato paste
- 80 g chipotle chilli in adobo sauce
- ½ tbsp oregano
- ½ tbsp thyme
- 1 tbsp honey
- 80 ml water or vegetable stock
Nourish Bowl
- 1 red capsicum- roasted
- ½ head cauliflower- roasted
- 1 can chickpeas- roasted
- 1 bunch broccolini- steamed
- ¼ head red cabbage- julienned and quick-pickled in apple cider vinegar
- 1 handful alfalfa sprouts
Instructions
- Cut the chicken breast into strips, cover in boiled water in a large pot and bring to a gentle simmer on medium heat. Simmer for 7 minutes or until cooked through. Set aside to cool
- Heat the olive oil in a skillet on medium-high heat. Add the minced garlic, smoked paprika, chipotle powder and ground cumin. Fry for a minute
- Add the tomato paste, chipotle chillis in adobo sauce, oregano, thyme and honey. Add the water to thin and gently simmer. If the sauce becomes too thick, add a bit more water.
- Shred the chicken breast, then stir it into the chipotle sauce until evenly coated. Remove from heat.
- Assemble the bowl with the vegetables of your choosing. Top with the shredded chicken and sprinkle with crunchy toasted chickpeas.
Nutrition
Calories: 421kcal
Carbs: 34.6g | Fat: 6.3g | Protein: 71.6g
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