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Greek Style Chicken Breast

Greek Style Chicken Breast

with Garlic Bulgur Wheat, Rocket and Spinach
4.0(18)
Recipe Development Team
Recipe Development TeamUpdated on December 17, 2025
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Calories
: 
703 kcal
Protein
: 
44g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Garlic Clove

1 unit(s)

Onion

10 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

240 grams

Diced British Chicken Breast

1 sachet(s)

Dried Oregano

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

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

Energy (kJ)2943 kJ
Energy (kcal)703 kcal
Fat26.7 g
of which saturates15.1 g
Carbohydrate72.2 g
of which sugars17 g
Dietary Fibre8.2 g
Protein44 g
Salt4.7 g
Potassium129.2 mg
Calcium42.6 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Large Frying Pan

Instructions

1

Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion.

Pop a deep saucepan (with a tight-fitting lid) on medium-high heat. Melt in half the butter (see pantry for amount). Once melted, add 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 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.

2

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

Once hot, add the diced chicken and onion to the pan. Fry until the chicken is browned and the onion is softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Once the chicken is browned, add the remaining garlic into the pan. Fry for 1 min.

4

Add the oregano, passata, sun-dried tomato paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the chicken.

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

5

When the bulgur wheat is ready, fluff it up with a fork. 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.

6

Share the garlic bulgur wheat between your bowls.

Top with the chicken and spoon over the sauce.

Crumble over the Greek style salad cheese and top with a handful of rocket to finish. 

Enjoy!

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