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Jack Daniel’s® Smokey Sweet™ Pulled Chicken Burrito bowl

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4 Chicken thighs

1 Bottle Jack Daniel’s® Smokey Sweet BBQ sauce

Salt and pepper

100g Brown rice

1 Avocado

1 Can of black beans (drained and rinsed)

100g Red cabbage (shredded)

4 Radishes (sliced)

2 Spring onions (Chopped)

Tomato salsa


Marinade the chicken in half the Jack Daniel’s® Smokey Sweet BBQ sauce. Leave overnight for best results but for at least half an hour

Preheat the oven to 180c

Place the chicken and marinade on a tray and cover with foil. Cook for 1 hour.

Remove foil and turn the oven up to 200c and cook for a further 30 minutes

Meanwhile, cook the rice according to packet instructions. Drain and return to pot and keep warm

When the chicken is ready remove from the tray and shred using two forks. Place in a bowl then mix in any cooking juices left in the tray.

To assemble divide the rice between 2 bowls. Arrange the chicken, beans, cabbage, salsa and sliced avocado.

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