Shredded Mexican Chicken Nourish Bowl

Shredded Mexican Chicken Nourish Bowl

Shredded chicken in a smokey chipotle sauce atop a bed of nourishing vegetables
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 people
Calories: 421kcal


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


  • 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.


Calories: 421kcal
Carbs: 34.6g | Fat: 6.3g | Protein: 71.6g

You Might Also Like

No Comments

    Leave a Reply

    Recipe Rating