
Product Insights
Pulled BBQ chicken is a Chef Select meal kit sold by Lidl, classified as a composite food (one‑dish meal) and carrying a Nutri‑Score of B while being placed in NOVA group 4. Per 100 g it delivers low fat (1.7 g), low saturated fat (0.3 g) and low salt (0.44 g), resulting in modest energy (102 kcal) and a respectable protein level (6.8 g), but its sugar amount (5.7 g) exceeds the average for similar meals. The product contains chicken (an allergen), two additives – citric acid (E330) and potassium sorbate (E202) – and is therefore not suitable for vegan diets and should be consumed in moderation.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g
Comparative Analysis
Compared with the average ready‑meal, this Pulled BBQ chicken contains about one‑third the fat, one‑third the saturated fat and roughly one‑eighth the salt, while its sugar level is approximately 60 % higher than the category average.
Ingredients
20% Pulled Chicken (Chicken, Salt), Water, 15% Cooked Red Quinoa (Red Quinoa, Water), Tomato Passata, 9% Cooked Brown Rice (Brown Rice, Water), 5% Spinach, 5% Sweetcorn, 4% Refried Beans (Bayo Beans, Water, Vegetable Oil [RBD Vegetable Soybean Oil, Garlic Oil], Cornstarch, Iodized Salt, Onion), Sugar, Tomato Ketchup (Water, Tomato Paste, Glucose-Fructose Syrup, Spirit Vinegar, Sugar, Modified Maize Starch, Salt, Acidity Regulator: Citric Acid; Preservative: Potassium Sorbate; Natural Flavouring), 3% Black Turtle Beans, Garlic Purée, Cider Vinegar, Rapeseed Oil, Cornflour, Smoked Paprika, Lemon Juice from Concentrate, Coriander, Ground Cumin, Dried Chipotle Chilli, Cajun Seasoning (Ground Paprika, Salt, Ground Cumin, Dried Onion, Dried Garlic, Ground Black Pepper.
Unlock What Your Food Doesn't Tell You
Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.
Frequently Asked Questions
Everything you need to know about Pulled BBQ chicken.











