15-Min Spicy BBQ Pulled Chicken Bowls with Crispy Onions & Ranch Dressing
15 Min Meal

15-Min Spicy BBQ Pulled Chicken Bowls

with Crispy Onions & Ranch Dressing

15 MIN
4 Servings
Wellness at Blue Apron
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    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! The star of this dish is the fiery sauce you'll use to coat pulled chicken, which features BBQ sauce, a touch of gochujang, and our hot sauce. Toppings of crispy onions and ranch dressing add a welcome crunch and cooling contrast to the bold flavors below.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    15-Min Spicy BBQ Pulled Chicken Bowls with Crispy Onions & Ranch Dressing
    Title
    • 20 oz Cooked Pulled Chicken
    • 20 oz Cooked Brown Rice
    • ½ lb Grape Tomatoes
    • 4 Scallions
    • ½ cup Barbecue Sauce
    • 4 tsps Gochujang
    • 2 Tbsps Hot Sauce
    • ¼ cup Ranch Dressing
    • ⅔ cup Crispy Onions
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the barbecue sauce, 1/2 cup of water, and as much of the gochujang and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

    Cook the chicken & vegetables
    2 Cook the chicken & vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the pulled chicken; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is heated through. Turn off the heat.

    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to four serving bowls; drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the cooked chicken and vegetables and ranch dressing. Garnish with the crispy onions and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the barbecue sauce, 1/2 cup of water, and as much of the gochujang and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the chicken & vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the pulled chicken; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is heated through. Turn off the heat.

    Cook the chicken & vegetables
    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to four serving bowls; drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the cooked chicken and vegetables and ranch dressing. Garnish with the crispy onions and sliced green tops of the scallions. Enjoy!

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