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Greek Style Chicken Breast
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Greek Style Chicken Breast

Greek Style Chicken Breast

with Herby Garlic Bulgur Wheat, Rocket and Spinach

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These Greek Style Chicken are a flavoursome way to serve chicken atop tasty bulgur wheat. Sun-dried tomato paste, a blend of spices, parsley and crumbly white cheese give some Greek sunshine to your bowl too.

Tags:
High Protein
Allergens:
Cereals containing gluten
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Onion

20 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten)

240 grams

Diced British Chicken Breast

1 sachet(s)

Roasted Spice and Herb Blend

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

40 grams

Butter

220 milliliter(s)

Water for the Bulgur

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2927 kJ
Energy (kcal)700 kcal
Fat27.8 g
of which saturates15.2 g
Carbohydrate68 g
of which sugars13.3 g
Dietary Fiber8.7 g
Protein45.2 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Large Frying Pan

Instructions

PDF
Bulgur Time
1

Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Halve, peel and thinly slice the onion.

Pop a medium saucepan (with a tight-fitting lid) on medium-high heat. Melt in half the butter (see pantry for amount). When hot, add the half of the garlic and stir-fry for 1 min.

Pour the water for the bulgur wheat (see pantry for amount) into the saucepan. Stir in half of the chicken stock paste and bring to the boil. 

Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Get Frying
2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, lay the diced chicken and onion and fry until the chicken is browned, 4-5 mins each side and the onion is softened. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the Flavour
3

Once the chicken is browned, add the roasted spice and herb blend and remaining garlic into the pan. Fry for 1 min.

Simmer the Sauce
4

Pour the passata, sugar and water for the sauce (see pantry for both amounts) into the frying pan. Stir in the sun-dried tomato paste and remaining chicken stock paste.

Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish the Bulgur
5

When the bulgur wheat is ready, fluff it up with a fork and stir through half the parsley. Taste the bulgur wheat and season with salt and pepper if needed. 

When the chicken stew is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the remaining butter (see pantry for amount). Taste the stew and season with salt and pepper if needed.

Serve Up
6

Share the bulgur wheat between your bowls.

Top with the chicken and spoon over the sauce.

Crumble over the Greek style salad cheese and sprinkle with the remaining parsley. Top with a handful of rocket to finish. 

Enjoy!

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