Pulled Chicken Bowl with Corn and Rice

Tender pulled chicken with a smoky barbecue flavor, sweet corn, and fluffy rice: this bowl is warm, colorful, and comforting. The bell pepper adds freshness and a little bite, while the sauce brings everything together into a savory, slightly sticky mix. It’s a dish that looks like you spent a lot of time on it, but in reality, it’s actually quick to make.

Since you’re using plant-based alternatives and no cream or cheese, this bowl fits well with a cow’s milk-free diet. You can easily find the ingredients at the supermarket, and the preparation is straightforward. This is handy if you want to avoid cow’s milk or are having a lactose-free day. Just taste it at the end and finish it off with a little salt or lime juice—that really takes it to the next level.

Kitchen Fusion

Time 25 min

Difficulty Easy

Equipment Frying pan

Portions

persons

Ingredients

300 g chicken breast
250 g rice
150 g corn
1 bell pepper
2 tbsp barbecue sauce
1 tbsp oil
salt and pepper

Adjust the number of servings. The quantities automatically scale with them.

Preparation

Step 1: Cook the rice

Cook the rice according to the instructions on the package. Drain it and let it steam off for a moment with the lid resting at an angle on the pot so the grains stay fluffy.

Step 2: Cook the chicken

Heat the oil in a skillet over medium heat. Gently fry the chicken breast until the outside is golden brown and the inside is cooked through. Then use two forks to shred the chicken into thin strips.

Step 3: Add vegetables

Cut the bell pepper into pieces and add it to the pan along with the corn. Sauté everything for a few more minutes until the bell pepper is slightly softer but still has some bite.

Step 4: Mix with the sauce

Stir the barbecue sauce into the chicken and vegetables. Let the mixture simmer briefly until the sauce thickens slightly and everything is well coated. Taste and season with salt and pepper.

Step 5: Serve

Spoon the rice into bowls and top with the pulled chicken and vegetables. Serve immediately and add any extra toppings you like, such as avocado or cucumber ribbons.

Nutritional values per person

🌽 Vegetables: 70 g
🍚 Carbohydrates: 46 g
🍗 Protein: 26 g
🥑 Grease: 12 g
🌾 Fiber: 3 g
🧂 Salt: 1.1 g
🔥 Energy: 530 kcal

Tips & label

Add avocado for extra creaminess and a mild counterbalance to the barbecue flavor.

Serve with cucumber ribbons or a fresh salad for some contrast.

Use a barbecue sauce that doesn't contain dairy; some varieties contain butter or cream.

Store leftovers in the refrigerator for up to 2 days, and gently reheat them in a pan with a splash of water.

Shred the chicken with two forks while it's still warm; it's much easier that way.

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Ingredients