Pulled chicken

The first time we made ‘pulled chicken’ at home was following a recipe from the September 2015 issue of the Slimming World magazine – Pulled Chipotle chicken buns.

It was lovely, but waaaayyy too spicy for my wussy tastes.

However, I agreed with my husband that the texture of the chicken – similar to pulled pork but with way less fat – was lush, and that further experiments should be undertaken.

I’ll be trying another recipe later this week. But in the meantime, here’s one I made earlier…

Pulled Mexican Chicken in Butternut Squash Bowls

Serves 2 – Syn Free and suitable for Extra Easy SP


  • 1 large butternut squash
  • Frylight
  • 1 tsp ground ginger
  • 1 tsp paprika
  • 1 tsp garlic granules
  • 2 large chicken breasts
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 3 bell peppers (red, yellow, orange or a combination), finely chopped
  • 1 can black beans, drained and rinsed
  • 1 pack cherry tomatoes, quartered
  • 2 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1/2 tsp dried chilli flakes
  • Juice and zest of 2 limes
  • Salt and pepper
  • Baby gem lettuce leaves and fat free fromage frais to serve


  1. Preheat the oven to 200 degrees
  2. Split the butternut squash in half horizontally, reserving the top portion for another meal (e.g. butternut squash chips)
  3. Split the bottom half in two vertically, scoop out the seeds and remove the hard bottom core piece to create two ‘bowls’
  4. Place the butternut squash on a baking tray, spray with frylight and sprinkle each with ½ tsp of paprika, ginger and garlic granules
  5. The butternut squash will take approx 45 mins to cook, so meanwhile, prepare all the other ingredients
  6. Bring a large pan of water to boil. Add the chicken breasts to the pan and bring back to the boil for 2 mins. Then turn off the heat and cover, leaving to poach for 30 mins
  7. Spray a large frying pan or wok with Frylight and fry the onion, garlic and peppers until soft
  8. Add the beans and spices and mix well
  9. Once the chicken has cooked, remove from the pan and leave to cool for 2 mins, before shredding with two forks
  10. Add the shredded chicken and tomatoes to the pan and toss well to coat with the spices
  11. Finally add the lime zest and juice and mix thoroughly, seasoning to taste with salt and black pepper
  12. Remove the butternut squash ‘bowls’ from the oven and place on serving plates, fill with the chicken mixture and serve with baby gem lettuce leaves and a healthy ‘dollop’ of fat free fromage frais



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