Smokehouse Pulled Chicken Bowls
with Buttery Jalapeño Corn, Pickled Shallot & Lime Crema
Smokehouse Pulled Chicken Bowls
Tender pulled chicken meets smoky corn, tangy pickled shallot, and zesty lime crema for a bold, comforting bowl with a little heat and plenty of flavor.
Ingredients
For 2 servings
- 10 ounce BBQ Pulled Chicken
- 13.4 ounce Corn
- 1 unit Jalapeño
- ½ cup Jasmine Rice
- 1 unit Lime
- 1 unit Shallot
- 4 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
- ¼ teaspoon Sugar
- 2 teaspoon Vegetable Oil
American
PDF
DifficultyMedium
Prep Time10m
Total Time20m
Calories800
Protein27g
Carbs106g
Fat29g
Tags:
Fiber SmartQuick
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free bowl, swap the sour cream for a plain unsweetened plant-based yogurt or a dairy-free crema. If you want it milder, replace the jalapeño with bell pepper; for a vegetarian version, use seasoned shredded jackfruit or pulled mushrooms instead of the chicken.
What to serve with it
Serve with a crisp green salad, tortilla chips, or charred vegetables to add freshness and crunch alongside the smoky, creamy bowl. A cold lager, citrusy sparkling water, or iced tea also fits the bold barbecue flavors.
You might also like
Creamy Parmesan Chicken Spaghetti
30 min820 cal
Garden Spinach Ricotta Ravioli
20 min540 cal
Lemony Lobster Ravioli
20 min630 cal
Chicken over Garlic Parmesan Spaghetti
40 min940 cal
Chicken Sausage & Broccoli Flatbreads
35 min770 cal
Crunchy Chickpea Shawarma Pitas
20 min840 cal
Italian Chicken over Lemony Spaghetti
30 min790 cal
Easy Cheesy Black Bean Tacos
15 min880 cal