BBQ Pulled Chicken Bowl
Equipment
Ingredients
Chicken
chicken breast (boiled, shredded)
75 g
Potatoes
baby yellow potatoes (diced)
127 g
Beans
organic black beans (canned)
80 g
Toppings
light sour cream (light)
2 tbsp
BBQ sauce
15 g
kettle corn
30 g
Pico de Gallo
roma tomatoes (diced)
2 pcs
yellow onion (diced)
0.5 pcs
cilantro (chopped)
10 g
lime (juiced)
0.5 pcs
salt
1 tsp
black pepper
0.5 tsp
Seasonings
garlic (minced)
2 cloves
green bell pepper (sliced)
1 pcs
yellow onion (sliced)
1 pcs
garlic powder
1 tsp
dried oregano
0.5 tsp
cumin
0.5 tsp
Instructions
Boil chicken breast
Place chicken breast in a pot with water. Add sliced green bell pepper, half yellow onion, cilantro, garlic cloves, salt, pepper, garlic powder, cumin, and dried oregano. Boil on high heat.
Make pico de gallo
Dice roma tomatoes, yellow onion, and chop cilantro. Mix with lime juice, salt, and pepper.
Prepare and air fry potatoes
Dice yellow potatoes and season with salt, pepper, and garlic powder. Air fry at 400°F for 12-15 minutes.
Shred chicken
Remove cooked chicken from pot and shred using two forks.
Toss chicken with BBQ sauce
Mix shredded chicken with 15 g of BBQ sauce until evenly coated.
Prepare black beans
In a pot, sauté chopped bell peppers, onion, and minced garlic on medium heat until soft. Add canned beans without rinsing. Fill the empty can with water and add to pot. Season with pepper, cumin, dried oregano, and salt if needed. Add chopped cilantro and bring to a boil, then simmer for 30-60 minutes.
Assemble the bowl
Serve potatoes in a bowl and add chicken, black beans, pico de gallo, corn, and sour cream on top.
Original recipe
Storage
Store components separately for best texture. Reheat chicken and beans before assembling.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.