Mexican pulled chicken

Jun 22, 2015

Are you always loooking for a dishes you can make on a Sunday to see you through the first few days of your busy week? Or are you looking to expand your culinary repertoire of quick and easy midweek recipes for the family which you can throw together in one pot which equals minimal washing up? If so, I can’t wait for you to make this dish, it’s also a perfect one for if you’re having friends round for dinner and have very little time to put something together.

I made this recipe on Friday night for some of my girlfriends who came over for a belated engagement dinner celebration and it was an amazing creation. I got in from work late, didn’t want to be cooking when they all arrived as I wanted to enjoy their company, so threw this dish together and let it cook away whilst I got myself ready and the house in order! It looked amazing served up and it was so simple.

I made my chocolate fudge dipped strawberries for dessert – again, another simple and quick recipe which takes 10 minutes to make in advance. We enjoyed the leftover chicken cold the following day with a simple Greek salad and it was equally as delicious cold.

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Chicken is a fantastic source of protein so you really don’t need a lot to get you nice and full and I would always choose quality over quantity when it comes to meat, so opt for organic wherever possible. The sundried tomatoes add such a winning touch and the sweetcorn gives a natural sweetness and spot of colour to the dish.

Top tip: I washed out my tin of chopped tomatoes, removed the label and used it to hold my knives and forks on the table for a rustic, recycled look 😉 I also left the spring onions and coriander in seperate bowls as I know not everyone is a fan of these ingredients and coriander in particular is very polarising, so if you’re cooking this dish also for guests, I’d recommend doing the same as it means people can flavour their plate as much or as little as they want to.

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I love seeing your recreations, please share them with me via Instagram, Twitter or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!

All the healthy best,

Jess x

Mexican pulled chicken
Prep time
Cook time
Total time
Serves: 6
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g tin chopped tomatoes
  • 400g tin red kidney beans in water, drained
  • 4 organic skinless & boneless chicken breasts
  • 260g tin sweetcorn (no added sugar or salt), drained
  • 120g sliced black olives, drained
  • 50g sundried tomatoes, chopped, plus extra for decoration
  • 1 handful coriander leaves, roughly chopped, plus extra for decoration
  • salt and pepper to taste
  • 100g feta
  • Guacamole
  • 3 soft avocados
  • 1½ limes, juiced
  • 1 handful fresh basil
  • 1 small red chili, finely sliced
  • salt and pepper to taste
  • Salad
  • 130g watercress, rocket and spinach salad leaves
  • 2 spring onnions, finely chopped
  • extra virgin olive oil
  1. Heat the oil in a medium saucepan over a medium heat and add the chopped onion. Cook for 5 minutes or until the onion softens and starts to turn golden in colour and then add the crushed garlic for the final minute.
  2. Stir in the kidney beans, chopped and sundried tomatoes (sparing some for decoration later) and place the chicken into the pan. Spoon over the sauce, and simmer gently for 10 minutes with the pan lid on.
  3. Whilst the chicken is cooking make up the guacamole. Cut the avocados in half and remove the skin and stone.
  4. Transfer the flesh of the avocado to a blender or a bowl, and blitz for 10 seconds until smooth, stirring occasionally so all the avocado gets blended. I like my guacamole slightly textured so blend it for a little less if you like it textured also. Alternatively, use a fork and mash until smooth if you don't have a blender.
  5. Add the lime juice, fresh basil, salt and pepper and blend or mash for a further 5 seconds until well incorporated. Transfer the guacamole over to a serving bowl and sprinkle with the finely sliced chili and basil leaves.
  6. Turn the chicken over and cook for a further 10 minutes, lid on. Add a splash of water if the sauce gets too dry.
  7. Remove the chicken from the pan onto a plate or chopping board and shred with 2 forks or your fingers, then add the shredded chicken back into the sauce. Once all the chicken has been 'pulled', add the sweetcorn, olives and fresh coriander (leaving some for decoration later) and stir for a final 5 minutes on the heat with the lid off, until well incorporated and the flavours have mingled.
  8. Transfer to a serving dish and scatter the decorative chopped coriander, sundried tomatoes and crumbled feta cheese.
  9. Serve with guacamole, salad and rice.

Hi, I’m Jess! Nutritional Therapist  & Personal Trainer, sharing workouts & nutrition made simple from my island home in Menorca. My mission? To educate & inspire people to achieve & sustain their personal health & body shape goals. I love to hike, cook, and bring inspiring people together.


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