Mexican Pulled Chicken Bowls

Ingredients

• Boneless, skinless chicken breasts400 g
• Cooked quinoa250 g
• Black beans, canned, drained and rinsed200 g
• Corn, canned or frozen150 g
• Salsa150 g
• Chicken broth100 ml
• Lime, juiced1
• Chilli powder1 tbsp
• Cumin1 tsp
• Garlic powder1 tsp
• Smoked paprika0.5 tsp
• Greek yogurt or sour cream (optional)2 tbsp
• Avocado, diced (optional)1
• Fresh coriander, chopped (for garnish)2 tbsp

Method

1. 1

   In a medium pot or deep skillet, combine chicken breasts, chicken broth, chilli powder, cumin, garlic powder, and smoked paprika. Bring to a simmer.

2. 2

   Cover and cook over medium-low heat for 15-20 minutes, or until chicken is cooked through.

3. 3

   Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot with the remaining liquid.

4. 4

   Stir in salsa, black beans, and corn. Cook for another 5 minutes to heat through and allow flavours to meld.

5. 5

   Stir in lime juice.

6. 6

   Assemble bowls: divide cooked quinoa among serving bowls. Top with the pulled chicken mixture.

7. 7

   Garnish with Greek yogurt/sour cream, diced avocado, and fresh coriander, if desired.